EL Salvador

Finca El Salvador · Apaneca-Ilamatepec Citrus · Dark chocolate · Caramel Sweet and rounded, with caramel and dark chocolate at the centre and a gentle citrus lift. This naturally processed coffee has enough body for espresso and milk, while filter brewing brings more clarity to its fruit sweetness. It is rich without becoming heavy and balanced enough to return to every day. THE COFFEE Ripe cherries are selectively handpicked at Finca El Salvador and dried whole on raised beds for approximately 20 to 30 days. The natural process keeps the fruit around the seed throughout drying, helping build body, sweetness and a deeper chocolate character. Careful turning encourages even drying and keeps the cup clean rather than overly fermented. The result is a flexible coffee with caramel sweetness, a dark chocolate finish and a restrained citrus edge. BEHIND THE BEANS Finca El Salvador is located in Cerro El Aguila, Santa Ana, within the Apaneca-Ilamatepec mountain range. The Ruffatti family has produced coffee in El Salvador since 1929, and the fifth generation continues that work today. Coffee is shade-grown beneath a diverse canopy of local species. The farm avoids herbicides and works to protect the biodiversity surrounding the coffee trees. We roast this lot in small batches in Whitminster to develop its natural sweetness while retaining enough clarity for both espresso and filter. HOW TO BREW IT EL SALVADOR works across espresso, milk drinks and filter. For espresso, start with a ratio between 1:2 and 1:2.3. Expect caramel and dark chocolate first, with a softer fruit note as the shot cools. With milk, the chocolate character becomes rounder and more comforting. For V60 or batch brew, begin around a 1:16 ratio with water at approximately 92–94°C. A medium grind and moderate agitation will keep the cup sweet and avoid pushing the finish too far towards roast or dryness. DETAILS