From Santa Ana to the cup, our work with Finca San Felipe
We don't see ourselves as just coffee suppliers; we travel, build relationships with coffee farmers, and select beans we believe in. Finca San Felipe comes from the Santa Ana region of El Salvador, grown at an altitude of 1,740 meters, where slow maturation allows the beans extra time to develop sweetness and complexity.
When the beans reach our roastery in Sydhavnen, they are roasted on our Loring S70 Peregrine, a roasting machine that operates with nearly full convection. This provides a more even heat transfer than traditional roasters, meaning we can highlight terroir and sweetness without the risk of over-roasting the beans. We profile each batch according to its terroir, processing, and brewing method. For Finca San Felipe, it is roasted specifically for filter coffee, so the acidity remains vibrant and clean.
"Copenhagen Coffee Lab explains": What does terroir mean for taste? Terroir is the collective term for the conditions under which a coffee bean grows: altitude, soil, climate, and local cultivation practices. This is why two Bourbon coffees from different farms can taste vastly different. For us, roasting is about enhancing terroir, not overpowering it.
What does the Bourbon variety mean for taste? Bourbon is one of the world's oldest and most widespread Arabica varieties, known for its natural sweetness and round, balanced body, characteristics you can clearly taste in Finca San Felipe.
How to brew El Salvador coffee best
Because this type of coffee has a soft, sweet profile with moderate acidity, it is best enjoyed as filter coffee, where you can highlight clarity and sweetness without a heavy, bitter finish.
Our recommendation for Finca San Felipe
Brewing method: Filter (e.g., Kalita Dripper or AeroPress)
Coffee amount: 30 g
Water amount: 500 ml
Brewing time: Approx. 230 seconds
Water temperature: 93°C
Do you prefer espresso or French press? We are happy to grind the beans for your preferred brewing method – simply select your grind type on the product page before adding the coffee to your cart.
El Salvador vs. other origin countries, what's the difference?
A natural question when exploring single origins is how El Salvador stands out from other coffee-producing countries. Here's a quick overview based on the typical flavor profiles we work with in our roastery:
El Salvador (Bourbon, washed): The typical flavor profile is silky smooth, sweet, moderately acidic - red fruit and baked goods. Best for filter.
Kenya: The typical flavor profile is sharp, juicy acidity and blackcurrant. Best for filter.
Guatemala: The typical flavor profile has chocolate depth, is nutty, and has a full body. Works for both espresso and filter.
Brazil: Is soft, chocolatey, and has low acidity. Best for espresso.
Colombia: Has a syrupy sweetness and a round body. Best for filter.
In short: if you're looking for a cup that is soft and sweet without being heavy, and where the acidity keeps the flavor vibrant rather than sharp, El Salvador, and especially our Finca San Felipe, is an excellent choice.
