El Ángel is a naturally processed espresso from the lush landscapes of El Salvador, grown in the Apaneca region. It balances juicy cherry and tangerine notes with subtle milk chocolate and spice undertones. This coffee offers a silky body and refined citrus acidity, designed to shine as a home espresso that reveals both elegance and depth in every sip.
Roasting Date: 2025-12-16
Variety:
Red Bourbon
Origin: El Salvador
Region: Apaneca
Process: Natural
Cupping Score By Q-Grader: 86
Crop Year: 2025
El Ángel is sourced from the Apaneca region of El Salvador, in the mountainous area between Apaneca and Ataco. The farm sits at altitudes between 1,500 and 1,650 meters, where temperature swings and volcanic soils nourish the coffee. The variety mix includes Red Bourbon, Orange Bourbon, Pacamara, Anacafé 14, SL-28 and Geisha, offering versatility and complexity.The coffee is processed naturally. Cherries are dried whole, allowing the fruit character to infuse the beans. We emphasize careful selection, slow drying, and moisture control to elevate flavor clarity and depth. The result is a cup with pronounced cherry, tangerine, creamy chocolate, and gentle spice.We at Handpickers chose El Ángel to represent our portfolio’s ambition: to feature single origins that deliver both elegance and excitement. When you brew it, you’re tasting El Salvador’s volcanic identity, refined processing, and our dedication — a shot that invites you into a vibrant sensory world.
This recipe is designed to balance the fruit-forward nature of El Ángel. You’ll taste vibrant cherry and tangerine up front, supported by creamy choco
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Grown in Apaneca region on rich volcanic soils. Experienced farmers hand-pick only perfectly ripe cherries.
Natural (dry) method: cherries fermented whole to develop fruit complexity and depth.
Dried slowly on patios or raised beds with frequent turning and sorting for uniformity.
Moisture stabilized before shipping; traceability and care maintained through logistics.
Roast profile tailored for espresso (light-medium) Lightell 67. Rest period of 18–22 days recommended for flavor development.
