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THE TERROIR RANGE
Traceability: Terroir
High-quality coffees from a geographically restricted production area, with a unique and characteristic flavour influenced by the type of soil and local farming techniques.
Quantity
Limited
Quantité
Limited
Education points
20
TERROIR
Ayutepeque - Bourbon
Ayutepeque
Apaneca Ilamatepec
El Salvador
Species
arabica
Varietal
Red bourbon , Pacas
Altitude
1000 - 1100 m
Harvest period
November to january
Process
75% fully washed - 25% natural
Drying
Patios
Sensory profile
« This Bourbon-Pacas blend produced at 75% washed and 25% in kind is original and balanced. In the cup, you can feel aromas and flavors of cherry, passion et lemon. »
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THE TERROIR RANGE
Traceability: Terroir
High-quality coffees from a geographically restricted production area, with a unique and characteristic flavour influenced by the type of soil and local farming techniques.
Quality
Limited
Quantity
Limited
Education points
20

ABOUT

Owner of Cuatro M, Emilio Lopez is a producer who is passionate about his work, always striving for perfection, both on his farm and in the cup! He defines his way of working as outside the traditional, breaking down preconceived ideas.
Cuatro M produces, processes and exports its own coffees, but also coffees from neighbouring farms. Since 2001, Emilio has been running Cuatro M, a company with a long tradition in coffee. Indeed, Emilio is the sixth generation of coffee growers in the family. In taking over the management of the family farms, Emilio's main aim was to create a new and unique company in El Salvador. In 2005, Emilio and his team set up the processing plant (the benefico) on the El Manzano farm.
Today, with one of the most beautiful production facilities in Central America, he is able to transform his coffees through different treatment and processes, with great precision and always with the same objective: to achieve perfection! His key words are quality, consistency and innovation and we assure you that you are never disappointed by the quality of Emilio's coffees!

After several experiments, Emilio discovered that the best way to enhance the value of Ayutepeque coffees was to create an espresso blend with an ideal mix of red Bourbon and Pacas, 75% washed and 25% natural.

THE TERROIR OF AYUTEPEQUE


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LE TERROIR DE AYUTEPEQUE

Strengths

El Salvador | Bourbon/Pacas blend | 75% semi-washed/25% natural | Volcanic soil of Santa Ana | Emilio Lopez expertise | Ideal espresso blend

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