About This Coffee

This El Salvadoran coffee comes from the Finca Lorena farms located in the subregion of Chalcuapa, Santa Ana Volcano and has been growing at an altitude of 1250m - 1300m. It is a natural coffee that has been dry processed and is the Bourbon variety. In the early 1700s, French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today. The Bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still cultivated today.

Tasting Notes

Red fruit, mojito, melon, strawberry.

Growing Coffee in El Salvador, Chalcuapa

Coffee was first introduced to El Salvador from the Caribbean as a garden crop in the mid-18th century but did not gain a commercial production foothold until 1850’s because indigo, easier to grow and more profitable, was king. Coffee was first exported (695 bags) in 1856 and the government began to encourage coffee farming. Exponential growth coincided with the development of synthetic indigo near the end of the century. At one time, El Salvador was one of the largest producers of commercial coffees. Today, with a focus on quality over quantity, 70% of coffee from El Salvador sells for a premium above commodity prices.

Nestled in the foothills of the Santa Ana Volcano, Finca Lorena is a 28ha farm operated by Renato Arturo Romero and sourced in collaboration with Agricola San Agustin. In recent years San Agustin have focused their attention on producing 'boutique' differentiated coffee lots.