Coffee El Cuto
The El Cuto is a Salvadoran coffee of great gourmet and delicacy.
- Score 80+
- La Josefina
- Milk chocolate
- from 15€ to 25€
- Bourbon rouge
The aromas are reminiscent of soft butterscotch candies coated with dark chocolate.
The cup is faithful to the nose : the power of dark chocolate and hazelnut are balanced by the sweetness of prune, dried apricot and vanilla.
The body is full and round, offering a cup both powerful and greedy.
Roasted in France by Terres de Café
This coffee is roasted for espresso methods.
- The "espresso roasting" is recommended for the following equipment :
What is a score?
Our product range is categorised by score: 80+, 85+, 88+ We have the "Specialty Coffee Association of America" to thank for the system of "scores", who defined a very strict ratings protocol to evaluate the quality of speciality coffee. This ratings system enables players within the sector, as well as coffee lovers, to share a common language. Within this tasting protocol, the main criteria for the evaluation of a coffee are noted: odour, aroma, after-taste, acidity, body, harmony, purity...
The final score classifies the coffee within a hierarchy unique to speciality coffee. The coffee must achieve a score of at least 80/100 to be considered a speciality coffee.
A detailed look at the scores attributed to speciality coffee:
Our blends, being mixtures of multiple coffees, are excluded from the rating system, although they are all comprised of speciality coffees.
*The SCAA classifies 90+ coffees as "Outstanding". We consider an 88+ coffee to reflect a quality that is already outstanding, already representing the excellence of the sector. In this regard, it is a Grand Cru.
El Cuto, named after a legendary Salvadoran character who takes from the rich to give to the poor, is the union of four farms and Terres de Café around a project: to reactivate, in a sustainable way for the local communities, the production of coffee of quality in the middle altitude, confronted with global warming. Reforestation, rainwater management, return of biodiversity, polyculture (honey, vanilla, cocoa, ibiscus...) are the pillars of the project.
A soft and gourmet cup, with notes of caramel and milk chocolate.
A speciality coffee
Speciality coffee are the best batches of coffee from farms or local cooperatives. They are fully traceable (botanical variety, region, plot) and respect demanding processing methods. This guarantees exceptional quality in the cup.