Over the past few years, El Salvador has quietly become one of the most exciting origins in specialty coffee, driven by quality-focused producers and increasingly innovative processing methods.
The harvest runs from December through March, with coffees typically arriving at our roastery towards the end of summer.
For the past three harvests, we’ve sourced from the mountainous Apaneca-Ilamatepec region — an area that continues to impress us with its consistency, sweetness, and clarity in the cup. From the most recent harvest, we focused exclusively on Bourbon varietals processed as Naturals and Honeys, which stood out for their depth, structure, and overall cup quality.
All of the coffees we source from El Salvador are Strictly High Grown (SHG), meaning they are cultivated above 1200 metres above sea level. These higher elevations contribute to slower cherry maturation, resulting in coffees with fuller body, defined flavour profiles, and expressive aromatics.
More recently, varieties such as Geisha have started gaining traction in El Salvador. While still relatively limited in production, they reflect the country’s growing spirit of experimentation and progress. We expect to see even more exciting developments from the region in the years ahead.
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