This coffee is grown in the Apaneca-Ilamatepec mountain range, in the fertile foothills of the Santa Ana volcano. This area is likely where coffee was first cultivated in El Salvador. Grown on the small farm of Jaime Ernesto Riera Menendez, the plants benefit from the nutritious volcanic soil and very high altitude, which lead to slow-ripening and high-quality fruit. Cherries are picked only when super ripe, which is what makes the profile of this coffee so distinct and special; it has a powerful, spicy aroma; and dark chocolate and marzipan sweetness, also likened to apricot. 100% Arabica beans.
Learn more about the different methods and how to make great coffee at home with our simple brew guides here.