El Salvador Ochupse Anaerobic Natural - Espresso

El Salvador Ochupse is a distinctive coffee with a rich aromatic profile and a sweet body. It combines a long family tradition of coffee growing with a modern approach to processing, resulting in a complex and very well-balanced cup.

Flavour and use

Thanks to the natural processing with a 60-hour anaerobic fermentation, the coffee is rich, sweet, and aromatically layered. The flavour reveals notes of blueberries, sour cherries, and raisins. On both filter and espresso, you can experience a gentle, rounded acidity, balanced sweetness, and a velvety finish that lingers pleasantly on the palate. The coffee feels complex and well balanced.

About the region, farm and processing

This coffee comes from the Ochupse farm, located in the Apaneca–Ilamatepec region, in the municipality of Santa Ana in western El Salvador. The farm sits at an altitude of around 1,250 m a.s.l. and is part of a historic coffee region where the Escalon family has been growing coffee since the late 19th century. Today the farm is run by Mauricio Escalon, who continues the family heritage while developing it towards high-quality specialty coffee. The coffee is processed using the natural anaerobic fermentation method (60 hours). Coffee cherries remain whole and are placed into hermetically sealed tanks from which oxygen is removed. In this environment, controlled anaerobic fermentation takes place, during which microorganisms break down sugars and create a complex aromatic profile. The length of fermentation is carefully controlled to achieve rich flavour without overripeness or excessive fermentation. The result is a clean, sweet, and elegantly structured cup.