El Salvador’s history with coffee goes a long way. For a long time, coffee was El Salvador’s largest export - making up 90% of the country’s exports during the early 1900s. This changed in the 1970s after the breakout of a civil war; but the country regained its stability and its contemporary status as an origin country is one of prestige and quality.

El Salvador is the smallest of the Central American nations, producing 546,000 sacks annually. But with homegrown varieties like Pacas and Pacamara, their coffees are always in high demand - aided by the fact high quality farming has a prevalence in the country.

Bringing in the new era of coffees was a priority for the El Salvadoran government, and in 2015 the Salvadoran Coffee Council produced a five-year plan to bolster the position of Salvadoran coffees to the international market. It worked.
The coffees we pick from El Salvador are always an incredible cup, we love the lots that are full of boozy funkiness and stone fruits.

*click here to buy our current offering from this origin*

People always ask me, “hey, when is the 120 hour maceration El Salvadoran Natural coming back?” and I always tell them that patience is a virtue. I tell them that when Buddha sat under the tree he was not pining for the El Salvadoran 120 hour natural process to come back. I’m sure he thought about it though. How could you not? A boozy, rich nectar laden with funk; and this year it's even a touch tropical...

The waiting time is over. It’s time to get up from under the tree and walk into the bright anaerobic light. A coffee made up of the Bourbon variety and grown at 1650masl, it’s a familiar favourite. We work a lot with the Finca El Salvador farm because they consistently produce great coffees with interesting processing methods and high quality standards; this year’s 120N is no different.

Surprises are something we look for, a coffee that goes against typical expectations. This Bourbon variety was grown at 900 masl, which is low for most of the high quality lots we go for - this however, is just as good as the 1900s.

Processed naturally for 120 hours, the Guanacaste is filled with fermenty tropical fruits, raisins, and for those of you who know what this tastes like - durian paste.
We work frequently with producer Rodolfo Ruffatti Battle, and this coffee comes from one of his inherited farms. When the farm came into his possession it was overgrown and abandoned but with the help of agroforestry techniques the farm is now able to produce great coffee again. As well as producing coffee, the farm has enough space to hold 7 water springs which provide water for the neighbouring communities that can’t afford clean water themselves.

We’re happy to offer this coffee which doesn’t only go against the rules of what we expect in sea levels, but is also bringing positive farming back to abandoned areas in El Salvador.

Alvaro Moises and his family have a longstanding history farming within El Salvador, and his stewardship of the land is something that comes through in the quality of his coffee. Coming from the Apaneca-Ilamatepec Mountain Range at 1550 masl, this Pacamara varietal has undergone a 120 hour natural process with frequent rotation every day to ensure a uniform fermentation.

With a stone fruit acidity and syrupy, nectar laden body, matched with a sweet raisin funk; this coffee is one we think everyone will enjoy.