El Salvador
Finca Ojo
Origin: El Salvador
Region: Concepcion de Ataco, Apaneca Illamatepec Mountains
Estate: Finca Ojo de Agua
Estate Size: 5.5 Hectare
Altitude: 1350 masl
Varietal: Pacas, Bourbon, Gesha
Processing: Anaerobic Natural
Harvest: Dec-Mar
Owner: Agricola San Agustin
Tasting Notes: Apple, Cinnamon, Chocolate, Brazil Nut
A small 5.5ha microlot from the Alfaro family’s Finca Ojo de Agua in Concepción de Ataco, grown at 1,350 masl in the Apaneca Ilamatepec mountains. This natural coffee, featuring Bourbon, Pacas, and Gesha varietals, undergoes extended anaerobic cherry fermentation for enhanced fruit depth and clarity. Produced by a fourth-generation family with deep roots in specialty coffee.
From the heart of the Apaneca Ilamatepec mountain range comes this exceptional small-estate microlot, produced by Finca Ojo de Agua, a 5.5-hectare farm under the stewardship of Agricola San Agustin—a fourth-generation family business led by the Alfaro family. With deep roots in specialty coffee, their experience in cultivation, processing, and export is evident in every bean.
Situated at 1,350 meters above sea level, in the celebrated coffee town of Concepción de Ataco, Finca Ojo de Agua benefits from a unique microclimate ideal for high-quality Arabica production. The farm cultivates a carefully curated mix of Bourbon, Pacas, and Gesha varietals, known for their cup clarity, complexity, and sweetness.
This lot is a natural processed coffeewith an extended anaerobic cherry fermentation, enhancing fruit-forward notes and depth while preserving cleanliness in the cup. The meticulous post-harvest process allows the rich varietal characteristics to shine—making it a standout option for filter or expressive espresso roasts.
Coffee from El Salvador;
Don’t be fooled by El Salvador’s small size. It was once the 4th largest coffee producer worldwide and continues to produce high quality lots. The country is known for its great cupping varieties, such as Bourbon and Pacamara. In fact, two beloved, frequently high-scoring varieties—Pacas and Pacamara— originated in El Salvador.
Unlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee.
Though coffee output in the country has been declining for over two decades – exacerbated by the CLR crisis – the approach to coffee production has changed from volume- to quality-driven. A new generation of coffee producers has sprouted around the country with a new vision and approach to production. Many of this generation are experimenting with processing and varietals.