Episode 38 on Monday the 3rd of August 2009 El Salvador la Delicious

I first tried coffee from this farm a couple of years ago and really liked it. But a mixture of supply difficulties and lots of other El Salvadorian coffees on offer meant that I gave it a reluctant pass. However, when I got chance to try it again this year, I loved it and was not going to let this one get away.

El Salvador coffee for my tastes is one of the finest and under rated in the speciality market today. Don't get me wrong, it gets lots of love from those in the know, but it also seems that countries such as Colombia and Guatemala, for instance, always get far more attention than this well organised, professional, from farm to market group of people.

Located on the side of the Santa Anna Volcano, like so many other great coffee farms, this farm is owned by the Menedez family who have run the Las Delicias estate for over 50 years. The elevation on this farm is around 1600-1700 feet, and it produces Bourbon and Pacamara - two very classic El Salvadorian coffees.

Ironically on my last trip to El Salvador, I actually passed this farm whilst in the back of a pick-up truck. It's situated on the way down from the famous La Ilusion farm run by our friend Ernesto.

In the cup this bourbon does everything you want. Expect clean with a hint of lemon/lime citrus like acidity backed up with big milk chocolate sweetness and a delicious lingering aftertaste. Lends its self well to espresso and to filter, and is a great component in an espresso blend.


  • 3 August 2009, 7:29 am

    Bren_D says:

    Bad nasty things. Well someone had to, I might as well get in there first!

    The Pacamara sounds right up my street, can’t wait to try it.

  • 3 August 2009, 8:30 am

    The dog ate mine ;)

  • 3 August 2009, 2:24 pm

    SlowRain says:

    Good to see El Salvador getting a mention. My second-favorite coffee that I’ve had this year was Cerro las Ranas, Pulped-Natural.

  • 4 August 2009, 11:27 am

    Sam says:

    Steve, my two passions are ice hockey and snowboarding, thanks to you i am developing a third… coffee!

    keep up the good work mate :-D

  • 5 August 2009, 6:33 pm

    Malcolm Palmer says:

    Since getting my Rancilio Sylvia coffee maker and Rocky grinder and joining coffeegeek.com I have made some awesome cappuccino.

    Using a thermometer and cold stainless steel 600ml lipped jug with whole milk the froth is better than any I’ve made in 45 years of coffee making.

    I’ve also given up sugar but use Askeys dark chocolate ice cream topping to produce lovely feathering in the top of the froth. Looks good, tastes lovely

  • 5 August 2009, 7:56 pm

    jim grant says:

    hello steve,ive been enjoying these shows you make including tamper tantrum and would like to get more involved in tasting differant coffees,i use gaggia classic for espresso but not sure which way to go for other styles of brewing,not sure if you reply to such requests,sure im not alone on this issue,any advice much appreciated,remember lifes too short for bad coffee jim

  • 5 August 2009, 8:23 pm

    Hi Jim will talk about this on the next one for you. good call. Sam thank you for your kind words, and Malcolm I’m so pleased your on this coffee journey

  • 8 August 2009, 11:55 am

    Hoodi says:

    For all your bemoaning of pronounciation you managed my oddball name perfectly!
    Looking forward to trying these. 125G is a nice roast size!

  • 13 August 2009, 9:38 pm

    Ian says:

    Funny you mention Gary Vaynerchuk, I’ve been watching his shows on and off for a few years now (before in my mug started), and he’s completely transformed the way I think about wine.

    I do like to think that your beginning to do the same with In my Mug for coffee! Was he an inspiration for the show?

    Can’t but help notice the similarities between “Snozzer in the Bowl” and “Sniffy Sniff” too, ha!

  • 13 August 2009, 9:41 pm

    Ian exactly I love the GV show very very much, and lots of my inspiration for this project came from wine library tv , cant help but pick out some of the finer points of what he does.

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