Description
We’re excited to welcome back a returning favorite from El Ausol Coffee Estate—this time in a natural, sun-dried expression. The result is a complex, full-bodied cup that’s both sweet and nutty, with a beautifully soft, low-tone acidity reminiscent of roasted pecans.
This coffee offers a rich, black-tea-like body with layers of cacao and caramelized sugar. Exceptionally balanced and smooth, El Ausol shines as a filter coffee and performs equally well as a structured espresso base for lattes and cappuccinos. A true crowd-pleaser and a must-try.
Produced in the renowned Apaneca region of El Salvador, this Bourbon variety comes from fifth-generation producer Leo Muyshondt, whose commitment to quality and tradition is evident in every cup. If you’re looking for a coffee that’s balanced, sweet, and comforting, El Ausol delivers.
THE ROAST:
This natural Bourbon roast is clean, well-rounded, and deeply satisfying. Expect cacao and sugary sweetness supported by a full black-tea body and gentle, pleasant acidity. Versatile and approachable, it’s an excellent choice for both your morning ritual and afternoon cup.
Brewing tip: Different brew methods will highlight different aspects of the coffee. As a starting point, we recommend a 15:1 water-to-coffee ratio using water just below boiling point.
THE BEAN:
All beans are shade-grown, hand-picked at peak ripeness, carefully sorted, and sun-dried on patios for approximately three weeks until optimal moisture levels are reached.
What sets this coffee apart is its pronounced sweetness paired with low-tone, nut-like acidity—think roasted nuts complementing caramelized sugars for a harmonious, smooth cup.
Curious about processing methods? Learn more here!
THE FARM:
El Ausol is cultivated with Bourbon, Pacamara, and Pacas varieties and is located in a truly striking landscape. The name “Ausol” refers to the cracks in the volcanic soil where steam escapes to the surface—a visible reminder of the volcanic activity beneath the land.
El Ausol, along with its sister farms Topacio and Diamante, sits within the Apaneca-Ilamatepec volcanic mountain range, a UNESCO-designated Biosphere Reserve recognized for its rich biodiversity. Portions of the land are preserved as native virgin forest, while coffee grows under a diverse canopy of shade trees. This environment allows the coffee to mature slowly, developing greater sweetness while supporting local wildlife and a healthy ecosystem.
