About This Coffee

This El Salvadoran coffee comes from the volcanic region of Santa Ana. The coffee has been grown at an altitude of 1000m - 1100m and the beans have been processed using the washed method. It has varietals of Bourbon, Caturra and Catimor, allowing the deep rich cocoa notes with a hint of almonds and fruity acidity with apricots. This medium roast El Salvadoran coffee is suitable for most brewing methods but really stands out as a sure winner if brewed as a V60 or Aeropress.

Tasting Notes

Rich cocoa, almonds and apricots.

Growing Coffee in El Salvador

By the 1970s, El Salvador was the world’s 4th largest producer of coffee; remarkable considering the size of the country. However, politics and overdependence on coffee for economic growth led to periodic struggles that culminated in a civil war lasting from 1979 through to 1992. This period and the aftermath of the war also saw the country engage in significant land reform and redistribution, which broke up many of the country’s large, traditional estates. Today, some 95% of the country’s producers grow coffee on fewer than 20 hectares.

Located in the Municipio El Congo in the region of Santa Ana is the Finca Serbia which was established as a coffee plantation in the 1930’s and has been run as a family business ever since. The coffee grown on this farm is almost completely shaded by Cedar and Oak trees. Experts consider shade-grown coffee to be a more natural way of cultivation, producing better tasting beans. Shade-grown coffee is also better for the environment, involving less pesticide use while also preserving local eco-systems and wildlife. The volcanic rich soil and high altitude in Santa Ana produce a rich, deep flavoured coffee.