A worker raking parchment coffee spread out to dry on a concrete patio in El Salvador
El Salvador San Antonio SHG

El Salvador

El Salvador San Antonio SHG

Grown on Ruffatti Farms at Cerro El Aguila, near Santa Ana in the Apaneca-Illamatepec mountain range, El Salvador's highest and best-known growing area. The farm plants Bourbon, Caturra, Maragogype, Pacamara and SL28 at 1,500-1,670 metres, harvesting October to March.

Pacamara is the headline act. Bred in El Salvador in 1958 from Pacas and the big-beaned Maragogype, it is the variety that gives Salvadoran coffee its showy, layered fruit. Bourbon and Caturra keep the sweetness steady, and SL28, the famous Kenyan selection, brings a bright, fruity lift.

Naturally processed and Rainforest Alliance certified, so it leans sweet and full: dark chocolate and caramel with a citrus edge. When Pacamara lands like this, it is one of the most interesting cups in the shop.

  • Citrus
  • Dark chocolate
  • Caramel
Origin
El Salvador
Region
Apaneca-Illamatepec, Santa Ana
Altitude
1500-1670 masl
Process
Natural
Varietal
Bourbon, Caturra, Pacamara, SL28
Producer
Ruffatti Farms, Cerro El Aguila
Harvest window
October - March
Certifications
Rainforest Alliance
Grade
SHG
Suggested roast
2/5, Light-medium
Download Lot Info Sheet (PDF)
Roast profile

You're ordering 10 kg of green coffee per unit, to be roasted to order. You'll receive the roasted output, typically 15-20% lighter and varying by coffee and roast profile, wholebean in bulk bags. Quantity is in 10 kg units.

Price

£4.00

Sample 200 g · £20.00 / kg

This lot has sold out.

Frequently asked questions

Who produces this coffee?
Grown on Ruffatti Farms at Cerro El Aguila, near Santa Ana in the Apaneca-Illamatepec range, El Salvador's highest and best-known growing area. The farm plants Bourbon, Caturra, Maragogype, Pacamara and SL28 at 1,500-1,670 metres, harvested October to March.
Why does Pacamara matter here?
Pacamara is the headline act. Bred in El Salvador in 1958 from Pacas and the big-beaned Maragogype, it is the variety that gives Salvadoran coffee its showy, layered fruit. Bourbon and Caturra keep the sweetness steady, and SL28 brings a bright, fruity lift.
How should I roast it?
Roast it a little lighter than you might expect for a natural, dark chocolate and caramel with a citrus edge, sweet and full. This lot rewards restraint to keep the layered fruit.