Mario's Classis Espresso: Single Origin El Salvador

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Size: 12oz Whole Bean


This new farm partner is a strong representation of what coffee should and can be. We have released this coffee in 2 versions, one as a single origin daily drinker, and one as espresso. We also use this coffee in 2 of our blends as its the most versatile coffee in our lineup.

Coffee Review: 93 points

Blind Assessment

Evaluated as espresso. Richly sweet, spice-toned. Dark caramel, clove, black cherry, magnolia, lemon verbena in aroma and small cup. Crisp, satiny mouthfeel; caramel-toned finish with magnolia undertones. In cappuccino format, caramel and clove take center stage with support from lemon verbena.


Produced by Mario Valiente of Calera Specialty Coffee Farm, and processed by the traditional washed method (fruit skin and pulp removed before drying). RamsHead Coffee Roasters is a family-owned company founded by Bozeman, Montana natives Caleb and Laura Walker that specializes in direct trade microlot coffees. For more information, visit  

Bottom Line

A harmonious, integrated washed El Salvador, roasted for espresso applications, characterized by rich caramel, dark stone fruit and warming spices.

Caramel fragrance, cherry in aroma, flavors of butterscotch, caramel and rose with a smooth aftertaste that leaves a lingering cinnamon note. Mellow orange acidity and a syrupy body all come together to bring a really well balanced cup profile.

The semi-washed process employed by Mario Valiente involves receiving the freshly picked cherries and introducing them into a water tank for several hours. The floated cherries are then moved to the depulper to remove the skin and fruit of the cherry. Once removed, the coffee will go through a demucilager that uses very minimal water to remove most of the mucilage on the parchment. After the coffee has been “semi-washed”, the parchment is intentionally left in a fermentation tank with no water for 8-12 hours before finally making its way to the raised drying beds, where Don Mario slows the speed of drying down to 15-20 days on the beds. This complex drying process brings out a lot of depth in what we would normally think of as a “washed” coffee! The heavy body and mild acidity, combined with the sweet profile makes for great espresso.

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