FILTER | EL SALVADOR LYQUIDAMBAR

TASTE NOTES: Black Tea. Blueberry. Caramel.

FARM/COOP/STATION: Lyquidambar

VARIETAL: Catuai

PROCESSING: Natural

REGION: Apaneca-Ilamatepec, Ataco

ALTITUDE: 1,300-1500masl

The Apaneca-Ilamatepec mountain range, located in the west of El Salvador, is one of the country’s most renowned coffee-growing regions. With elevations ranging from 1,300 to 1,500 metres above sea level, the area is defined by its volcanic soils, temperate climate, and abundant biodiversity. This dynamic environment—home to 37 coffee-growing districts and over 9,700 coffee-farming families—produces more than half of El Salvador’s total coffee harvest. Among its most iconic locations is the district of Juayúa, where fertile slopes and selective harvesting methods come together to yield coffees of remarkable character and depth.

This particular lot is processed using a traditional Natural method with a controlled air-mechanical drying technique. After manual and selective picking, the cherries are first pre-dried outdoors and then transferred to an industrial dryer to ensure even, stable moisture levels. This careful approach brings out rich layers of sweetness and preserves the intrinsic qualities of the beans. Creating a flavour profile that’s both bold and nuanced.

Finca San Francisco, where this coffee originates, is managed by Andrés Salaverría, a fifth-generation coffee grower with a deep legacy in Salvadoran coffee. Located near La Majada, the farm combines century-old traditions with innovative practices. Andrés and his team are committed to sustainable farming and community development, maintaining forest reserves on the farm and supporting local health and education initiatives.

The result is a beautifully structured coffee with a chocolaty base and vibrant, fruit-forward notes. In the cup, expect a rich combination of dark chocolate, caramel, prune, and red plum—a profile that speaks to both the meticulous process and the unique soil of the Apaneca-Ilamatepec region.