This definitely is nothing like your wet-process Salvador coffee! The cup has strong fruity tastes, heavy body, rustic sweetness, jammy body, ripe melon, dried banana, peach and mango; there's a cornucopia of fruits in this cup. Darker roasts coalesce around semi-sweet chocolate roast taste, with that multi-fruited complexity providing more of a backdrop. City+ to Full City+.
This is a dry-processed coffee from an origin that produces wet-processed type coffees. We have had natural El Salvadors before, and I still have reservations about doing dry-processing in areas that might not have the ideal climate for it. Harar is ideal for dry-process, Yemen too, but El Salvador? Dry process coffee is created by picking ripe cherry and instead of peeling off the skin and fermenting off the fruit layer (or forcing it off by machine) the whole cherry is laid out to dry. This lot is done at the Finca El Manzano mill, and to get this whole coffee "pod" dry in a reasonable amount of time, they follow up sun-drying with tumbling the coffee in a Guardiola type coffee drier. (You can see the dried brown pods in the picture with this review, which is coffee from this exact lot photographed at the mill in February this year). The result is a well-processed natural coffee, fruity and wild, and without musty off notes. If you haven't tried it, the difference between wet process and dry process is quite dramatic.
This coffee has a very heavily fruited fragrance from the dry grounds, raisiny, melon, dry banana, sorghum syrup and wild honey, as well as a hint of tobacco. We aroma has a strong, rustic molasses syrup quality, mulling spices, and the dark roasts have a rummy note. This definitely is nothing like your wet-process Salvador coffee! The cup assures this: strong fruity tastes, heavy body, rustic sweetness. The body is jammy. I want to use the term sticky; is that going too far? It seems appropriate. Ripe melon, dried banana, peach and mango; there's a cornucopia of fruits in this cup. The sweetness is palpable, finishing with a rustic twist, a chicory-like aftertaste. Darker roasts coalesce around semi-sweet chocolate roast taste, with that multi-fruited complexity providing more of a backdrop than hogging the spotlight. Acidity is low, a shift in the typical El Salvador profile toward the tenor-bass range of flavors overall. I found this coffee works under a wide range of roasts depending on preference; light roasts being more fruit-forward. If you like natural coffees, you can't go wrong.