Dark Woods El Salvador El Aguacatal Coffee 250g

If you’re curious about what makes speciality coffee so rewarding, this is a wonderful place to start.

El Aguacatal is a small-lot coffee grown by Ustiberta Alvarez in the mountains of Chalatenango, El Salvador. Grown at 1,400 metres amongst banana and apple trees, the conditions are ideal for producing coffees with remarkable sweetness, balance, and clarity.

In the cup, expect rich toffee sweetness layered with bright citrus notes and crisp apple character. The texture is beautifully syrupy, giving the coffee a satisfying body, while a gentle zesty finish keeps everything feeling fresh and vibrant. It’s the sort of coffee that reveals something new with every brew.

Unlike heavier, darker roasts, El Aguacatal showcases the character of the farm and the variety itself. Smooth, balanced, and incredibly drinkable, it works wonderfully as both a filter coffee and an espresso.

For those who enjoy discovering where their coffee comes from, this is a chance to taste a single producer’s work in the cup — not just a blend.

Toffee • Citrus • Apple

Why you’ll love it

• Single-producer speciality coffee from El Salvador
• Grown at 1,400 metres in the Chalatenango region
• Notes of rich toffee, citrus, and crisp apple
• Smooth, syrupy body with a bright finish
• Delicious as both filter coffee and espresso
• Limited producer-series release

Origin

Country: El Salvador
Region: Chalatenango
Producer: Ustiberta Alvarez
Variety: Pacas Arabica
Process: Washed

Brewing Guide

We particularly enjoy this coffee brewed as a filter, where its sweetness and fruit character have room to shine. It also makes an exceptionally balanced espresso with plenty of body and clarity.

FAQs

What does El Aguacatal taste like?

Expect rich toffee sweetness, bright citrus notes, crisp apple character, and a smooth syrupy texture.

Is this coffee suitable for espresso?

Yes. Dark Woods specifically recommend it for both espresso and filter brewing.

What does “washed process” mean?

After harvesting, the fruit is removed from the coffee cherries before drying. This process often produces cleaner, brighter flavours that allow the characteristics of the coffee itself to shine through.