Finca Bella Vista has been in the Figueroa family since 1925, back when coffee made up 90% of El Salvador’s exports.
With a gorgeous view of El Salvador’s highest volcano, Cordillera Ilamatepec, and Coatepeque Lake, Finca Bella Vista enjoys the rich volcanic soil ideal for coffee production.
Out of their 140 hectares, 35 remain native forest.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the El Salvador Bella Vista, from PERC Coffee in Savannah, Georgia. Feel free to pull up a chair.
THEDETAILS:
region: Santa Ana, El Salvador
farm: Finca Bella Vista
producer: Figueroa family
association: N/A
elevation: 1450 – 1750 meters above sea level
cultivars: Bourbon
process: fully washed, patio dried
certifications: standard
BREWINGSPECS:
method: Kalita Wave
grind: 18, Preciso
coffee: 32 g
water: 500 mL
bloom: 1:00
pour: 2:00 concentric pour, 1:00 drop
CUPPINGNOTES:
The aroma of the El Salvador Bella Vista is fantastic; very pleasant as scents of caramel, honey, brown sugar, and citrus gently waft out of the cup.
Taking my first few sips of the cup immediately post-brew, my palate is greeted by a smooth, creamy, medium-bodied coffee that is light on the palate, but satisfying in the belly. This is a delicious coffee while it’s still piping hot—one that is very simple and straightforward; I’d say it’s a “classic El Salvadoran profile,” but it’s not really as red as “that classic El Salvadoran profile” seems to be (apple, cherry, rose hips, et al). Rather, the Bella Vista is a bit more orange, with notes of caramel, toffee, vanilla cream, and sweet orange acidity, each well-rounded, balanced sip finishing in a flourish of pistachio and rooibos tea aromatics.
Not much changes as the cup cools, really, aside from the intensity of the flavors herein; it maintains its profile throughout.
Medium body; creamy mouthfeel; citrus acidity; clean finish.
FINALTHOUGHTS:
Smooth, creamy, clean, balanced, and sweet, PERC Coffee’s El Salvador Bella Vista was an enjoyable cupping experience. A perfect coffee for those who want something that’s really dynamic, but not burdened by frills and thrills. It is about as delicious as straightforward, uncomplicated El Salvadoran coffees can get.
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.