El Salvador has witnessed a transformation in coffee quality over the past five years. Competing on the international stage and carrying out pioneering experimental processing as of late has left us with some exceptional results. The harvest in El Salvador runs from December to March. We source coffees typically harvested in February, reaching the roastery in the late summer.

What do we source from El Salvador and why? We have so far brought three consecutive harvests from the mountainous region of Apaneca Ilamatepec, and each year we are increasingly impressed by the offerings. From the most recent harvest, we solely sourced Naturals and Honeys of the Bourbon varietal, as these offered the most noticeably improved cup quality when compared to former harvests. We only source Strictly High-Grown (SHG) coffee in El Salvador, meaning that all farms are located over 1200 metres above sea level. This also explains the high quality, which have given us full-bodied profiles with clear flavours and memorable aromas.

The Geisha coffee plant varietal was one of the most recent entrants to the El Salvador coffee scene. Like much of the remarkable offerings from El Salvador, Geisha remains very much in the experimental stage. We were fortunate to be able to purchase one of the first Geishas from the most recent harvest, although over the years to come we will certainly see more Geishas and experimental processes arriving at the roastery as El Salvador continues to develop their unique offerings.