El Salvador Finca Colomba Oro Tinto Robusta Especial Honey


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  • Country: El Salvador

    Region: Chalchuapa, Santa Ana Department

    Farm: Finca Colomba

    13° 55' 47.672" N 89° 40' 10.7184" W

    Farmer/Grower: Mario Valiente / José “Fofo” Adolfo

    Variety: Robusta

    Processing: Honey

    Altitude: 1500 m.a.s.l.

    Humidity: 10.70%

    Density: 1.20 g/ml

    Harvest Date: March, 2023

    Arrival Date: August, 2023

    Marks: 009-0334-0001-07

    SCA Cupping Score: 82.50

  • Nutty with lots of chocolate sweetness. Heavy body with a complimentary creamy mouthfeel.
  • This is our second time purchasing robusta. The coffee is fairly average in density and moisture content. We recommend roasting this coffee dark. There is absolutely no acidity in the cup with most notes being nutty and caramel. Roasting dark will develop a pleasant sweetness with a clean finish.

Mario Valiente implements multiple processing methods at the wet mill including carbonic macerated and anaerobic fermented naturals, traditional naturals, honey, fully washed, semi-washed and more. Each process is tasted and stored according to the cupping result. The farm permanently employs 80 people and up to 210 people from nearby towns during the picking season. Aware of the need in the surrounding communities, Finca Colomba supports schools in the area, hosts medical conferences to provide accessible healthcare and distributes toys to children during the Christmas season.

Customer Reviews

Based on 2 reviews
Larry Duran
Best flavor results with this coffee within the first week of roasting

Over the past 1-2 years, I have been purchasing green robusta coffees 1) to better learn how to roast them and 2) in hopes of finding one that I actually enjoy drinking. I roasted this robusta as a lighter roast and as a medium-dark roast just to see what the range of possible flavors were. I actually much preferred this as a lighter roast. Within the first week of roasting this coffee, this coffee at both roast levels was very mild in flavor and had no off-putting flavor notes. As a lighter roast, the coffee was very mild, low in acidity, and had really mild fruity notes that reminded me of jack fruit. The medium-dark roast was also really mild overall, really low acidity, and almost devoid of flavor. As it aged, some caramel-like notes emerged but that was it. As this coffee aged into week two, the mild fruit notes in the light roast started to fade and/or be overshadowed by a woody, roasted grain-like note that I find in many robusta coffees. The medium dark roast took on these flavor notes even sooner and quickly became undrinkable to me. I have given this coffee three stars because 1) it was clean in the green coffee preparation and 2) was a very drinkable coffee within the first week, which is more than I can say for many robusta coffees. It is just really, really low in flavor. If I were giving it a star rating based on the aged flavor profile, it would be a one star. Now, in fairness, I have not roasted it darker than medium dark and maybe there it’s better.


Roasted Medium it has a berry flavor, it has more caffeine for sure. Everyone enjoys the flavor.