El Salvador Finca Buenos Aires Red Bourbon

Born in the shadow of an El Salvadoran volcano, Finca Buenos Aires Red Bourbon delivers notes of berry, a roasty sweetness and warmth. We call this a medium to dark roast. You get a very smooth experience without the smoky after taste that comes with a little bit longer roast time.

El Salvador Finca Buenos Aires Red Bourbon – What We Taste

We take this coffee to the space firmly between medium roast and dark roast – just a couple minutes after the beans hit first crack. At this point, your coffee delivers some berry sweetness that reminds us of both strawberry and blackberry. Along the way, you’ll also start to pick up a roasty flavor that presents a touch of sweetness up top. It’s a perfect coffee for fall as the temperatures start to drop and you need to introduce a little extra warmth to your life… and your cup.

The Coffee’s Origins

El Salvador Finca Buenos Aires Red Bourbon coffee comes from a fourth generation coffee producer in the far western part of the country, the Santa Ana department. There, most of the producers farm on the volcano of Ilamatepec. That network of farmers produce this coffee at 4000-4400 feet above sea-level.

The mill at Buenos Aires specializes in natural, washed and honey process coffees. There, they dry coffees on African beds with varying amounts of sun and shade. With the Buenos Aires Red Bourbon, you’re getting a naturally processed coffee. As such, you’ll experience a pleasant flavor profile that tends to linger a bit on your palate than washed dark roasts, like our Sumatra Weh Ilong Gayo.

Note: when we say “red bourbon” that is a reference to the variety of coffee plant these beans originate from. It’s not a reference to a flavored or infused coffee with alcohol/bourbon/whiskey in it.