El Salvador – SHG EP

Origin: Various Regions (Santa Ana, Apaneca-Ilamatepec, San Vicente)

Profile: Honey-Like, Syrupy, and Soft

El Salvador SHG EP is often described as the most “charming” of the Central American coffees. Growing at elevations above 1,350 meters (Strictly High Grown), these beans are meticulously processed using the European Preparation (EP) standard, which involves extra hand-sorting to ensure the final green coffee is virtually free of defects.

What makes El Salvador truly special is its heritage; the country has preserved traditional varieties like Bourbon and Pacas longer than many of its neighbors. This legacy results in a cup that is famously sweet, with a distinct “honeyed” quality and a heavy, syrupy mouthfeel.

Flavour Experience

Body: Creamy and notably syrupy; one of the heaviest bodies in Central America.
Notes: Deep brown sugar, caramelized nuts, and milk chocolate, with a soft fruitiness reminiscent of red grapes or dried apricots.
Acidity: Gentle and sweet—more like a ripe fruit than a sharp citrus.
Finish: Long, velvety, and exceptionally sweet.

Best Enjoyed As

El Salvador SHG is the “secret weapon” for many roasters because of its incredible sweetness and body:

Single-Origin Espresso: It produces a thick, sweet crema and a shot that tastes like liquid caramel.
The “Cozy” French Press: The immersion method pulls out the heavy oils and deep sugar notes, making for a very comforting brew.
The Perfectionist’s Blend: Roasters often use it to add “weight” and sweetness to blends that feel too thin or acidic.

The “EP” Difference

When you see EP (European Preparation) on an El Salvador coffee, it signifies a higher level of labor. Workers hand-sort the beans to remove any discolored or chipped seeds. This results in:

Roast Uniformity: Every bean roasts at the same rate.
Flavor Clarity: No “off-flavors” from defective beans, leaving only the pure, sweet profile.