El Salvador 2025

Cup of Excellence: El Salvador Cup of Excellence 2025 is made up of three distinct categories: the *Traditional Washed & Honey Processes; the **Traditional Natural Processes; and the ***Experimental Category. The Cup of Excellence recognizes the top 10 coffees of each category that have been deemed exceptional by our International Jury, each scoring 87 and above and undergoing a minimum of five distinct cupping sessions. Coffees are packaged in 30kg boxes, each containing two 15kg vacuum-packed bags

National Winners: The National Winner lots are coffees scoring 85+ points during the International Phase by the Cup of Excellence National Jury and International Jury. These coffees have each been cupped a minimum of five different times during the cupping process

International Jury Week:  May 26 – 30, 2025
COE Auction: July 24, 2025
NW Auction: July 21 – 25, 2025

You’re cordially invited to join the El Salvador Cup of Excellence 2025 Award Ceremony.

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*Traditional Washed & Honey Processes: This category encompasses lots processed through both the washed and honey methods, showcasing the diversity of flavors derived from these distinct processing techniques. Producers employ meticulous washing for the washed lots, emphasizing clarity and acidity, while the honey-processed lots retain some mucilage for a sweeter, more complex flavor profile, offering judges a broad spectrum of coffee experiences to evaluate.

**Traditional Natural Processes: Lots included in this category exclusively feature coffees processed through the natural method, where cherries are dried with their fruit intact before being hulled. This category highlights the rich, fruity flavors and heavy body characteristic of natural-processed coffees, providing judges with a unique tasting experience focused on the distinct profiles achieved through this processing technique.

***Experimental: Washed, honey, naturals processes that are differentiated from the traditional processing methods and/or have undergone an innovation at a stage of preparing the lot. Done with the purpose of developing complex or exotic flavors and
aromas in a cup, produced in a biochemically natural way.

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