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Manhattan Coffee Roasters

El Ingenio Espresso | El Salvador

Ā£13.95

  • Fudge, Dried Fruit, Green Apple
Roast
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Roast Date
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Additional information

Coffee Details

Country of Origin
El Salvador
Region
Ilamatepec
Varietal
San Pacho, Pacas, Bourbon
Process
Washed
Roast Level
Medium
Farm
El Ingenio
Altitude
1200-1600 masl

Rest guidance

Recommended rest: 2–3 weeks from roast.

Rested in line with the roaster's recommendation. Ready to brew.

What to expect

In the cup you can find

Fudge, Dried Fruit, Green Apple

Overall profile

Smooth and fruity with a well-rounded body.

Sensory profile

Acidity
3/5
Body
4/5
Sweetness
4/5
Funk
1/3
Adventurous
2/5

About Manhattan Coffee Roasters

Founded in Rotterdam in 2017, Manhattan is led by experienced coffee competitors Ben Morrow and Esther Maasdam. The roastery pursues sweetness and provenance through exceptional small lots, close producer collaboration and an ambitious, competition-informed approach to flavour.

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Roaster notes

El Salvador — Urrutia Family El Ingenio Bourbon, Pacas & San Pacho (Washed)

Tastes Like — šŸ‡ Dried Fruits • šŸ Green Apple • šŸ¬ Fudge

DETAILS

  • Producer: Urrutia's Estate Coffee
  • Farm: El Ingenio
  • Region: Apaneca Ilamatepec, El Salvador
  • Varietal: Bourbon, Pacas, San Pacho
  • Process: Washed
  • Altitude: 1,200–1,600 masl

INTRO From the Urrutia family at El Ingenio, El Salvador — a smooth, rounded washed lot shaped by careful, precision-driven cherry sorting. Dried fruit and green apple lead, with a fudge-like sweetness underneath. In the cup: dried fruits, green apple, and fudge.

THE PRODUCER El Ingenio's story began in 1875, when Juan Urrutia planted the farm's first coffee trees in its high-altitude volcanic soil. Six generations later, brothers Enrique, Rene, and Gustavo continue that pursuit of quality — a dedication that's carried the estate to the Cup of Excellence finals seven times. Only 35 of the farm's hectares are planted with coffee, with the rest preserved as natural forest; all coffee is 100% shade-grown beneath native trees, within a UNESCO Biosphere Reserve rich in resident and migratory birdlife. Natural hot springs found across the property are believed to contribute to El Ingenio's distinctive profile.

THE PROCESS Cherries are transported to San Antonio, the wet mill run by Enrique Urrutia, where they pass through a series of depulpers calibrated for different ripeness levels — the first set specifically for ripe, red cherries, with a cribamoving unpulped cherries on to further depulping lines across four total. After depulping, the coffee undergoes 13–14 hours of dry fermentation, is washed, and moves into a wet fermentation tank before drying — using a combination of guardiolas and brick patios depending on weather and volume.

The multi-line ripeness-calibrated depulping system is the defining step — by prioritising only the highest-quality cherries at each pass, it builds the clean, rounded dried fruit and fudge sweetness that define this cup.

THE CUP Smooth and rounded — dried fruit and green apple up front, with a fudge-like sweetness carrying through the finish. A precise, quality-focused expression from one of El Salvador's most storied estates.

Flavour Notes šŸ‡ Dried Fruits šŸ Green Apple šŸ¬ Fudge

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Country of Origin

El Salvador, Central America

In this coffee

Smooth and fruity with a well-rounded body.

  • Fudge
  • Dried Fruit
  • Green Apple

About this origin El Salvador’s volcanic slopes are closely associated with Bourbon and Pacamara varieties. Coffees often feel rounded and sweet, with chocolate, ripe stone fruit and gentle citrus supported by a soft, creamy body.

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Coffee Process

Washed

In this coffee

Smooth and fruity with a well-rounded body.

  • Fudge
  • Dried Fruit
  • Green Apple

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Varieties

  • San Pacho
  • Pacas
  • Bourbon

In this coffee

Smooth and fruity with a well-rounded body.

  • Fudge
  • Dried Fruit
  • Green Apple

About this variety

Several varieties make up this lot. That can create a layered cup, but their individual flavours cannot be separated honestly after the coffee is combined.

Why this one is different
  • El Salvador
  • Ilamatepec
  • 1200-1600 masl
  • Washed

These varieties were grown or combined in El Salvador. The producer’s lot details and tasting notes are the best guide to how they work together.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

The varieties are shown exactly as supplied for this coffee. We do not invent one combined genetic or flavour profile for the group.

Classification Multiple varieties

Technical lineage Each listed variety has its own lineage.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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