Unroasted - El Salvador Natural Sweet Panela Centroamericano (Coffee of the Week)
ES-HG-2-cotw
$45.10
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About the bean
This week’s featured pick is a brand-new coffee encounter for us. We should first note that panela doesn’t refer to the unrefined whole cane sugar we associate with Latin America (although there is a sugar factor involved). Panela Centroamericano, in the Salvadoran and Central American context, relates to the Centroamericano H1 varietal that was originally cultivated to combat la roya (leaf rust). A cross between T5296 (Sarchimor) and the ancient Ethiopian Rume Sudan, the resulting hybrid offers rust-fighting might along with high yields, and quality in the cup.
Our taste test revealed the panela or brown sugar flavour that gives this bean its key sweetness, achieved through the natural processing method of drying coffee cherries intact with their fruit (the honey-like mucilage that surrounds the seeds). We’ve been inhaling this “Sweet Panela,” as the natural process is called locally, on repeat. The flavour burst is excellent — expect a rich, creamy density with a subtle red fruit underlay. Medium acidity. We sampled this one as both a drip brew and Americano: 🫶
Rich. Sweet. Heavy Body. Stone Fruits.
Our taste test revealed the panela or brown sugar flavour that gives this bean its key sweetness, achieved through the natural processing method of drying coffee cherries intact with their fruit (the honey-like mucilage that surrounds the seeds). We’ve been inhaling this “Sweet Panela,” as the natural process is called locally, on repeat. The flavour burst is excellent — expect a rich, creamy density with a subtle red fruit underlay. Medium acidity. We sampled this one as both a drip brew and Americano: 🫶
Rich. Sweet. Heavy Body. Stone Fruits.
Quick Notes
REGION: El Salvador
ALTITUDE: 800 - 1,300 masl.
VARIETAL: Centroamericano H1
PROCESS: Washed
DRYING: Sun Dried
GRADE: SHG (Strictly High Grown), EP (European Preparation)
Roasting recommendation: City+ for drip and plunge-press brews, Full City for espresso. For an explanation of our different roasts, see here.
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