This natural lot from Finca Madre Tierra reflects Thelma de Gutierrez's lifelong passion for coffee. A third-generation producer in Ahuachapán, El Salvador, Thelma carefully cultivates Catuai, Icatu and Sarchimor beneath native shade trees at 1,200 MASL. Ripe cherries are selectively handpicked and slowly sun-dried on raised beds for up to 20 days, developing remarkable sweetness and complexity. The result is a vibrant, fruit-forward cup with refreshing lemonade brightness, ripe melon sweetness and a gentle ginger spice that lingers through a clean finish.
La Providencia
Tasting Notes Pomegranate, Watermelon, Hibiscus
Variety Caturra
Process Anaerobic Natural
Elevation 1380 MASL
Region Apaneca
This Anaerobic natural Red Caturra lot from Finca La Providencia celebrates the vibrant fruit character of El Salvador's Apaneca-Ilamatepec mountain range. Grown at 1,100-1,300 MASL, ripe cherries are selectively handpicked before drying slowly on raised beds and clay patios to develop sweetness and complexity. Guided by generations of coffee growing knowledge, Fernando Alfaro and Jose Enrique Gutierrez produce a lively, elegant cup layered with juicy pomegranate, refreshing watermelon and delicate hibiscus florals, finishing with remarkable clarity and balance.
Finca Noruega
Tasting Notes Raspberry, Poached Pear, Black Tea
Variety Red Bourbon
Process Anaerobic Natural
Elevation 1380 MASL
Region Apaneca
This Anaerobic Natural Red Bourbon from Finca Noruega delivers a vibrant, fruit-forward cup with lifted acidity and a refined, tea-like finish. Grown at 1,400 masl in the highlands of Apaneca, the coffee reflects Red Bourbon’s natural sweetness, clarity and balanced structure under the farm’s precise, low-intervention approach. Pickers are trained to select cherries at peak ripeness using Brix measurements, and fermentation is carefully controlled for clarity and balance. Slow drying on raised beds preserves sweetness and structure, resulting in a clean, expressive coffee that captures the thoughtful craftsmanship behind Finca Noruega’s standout lots.
Finca Himalaya
Tasting Notes Blueberry, Maple, Jasmine
Variety Anacafe 14
Process Natural
Elevation Above 1500m
Region Ahuachapan
Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns Finca Divisadero. Located in the Apaneca Mountains of El Salvador's Ataco region, the farm’s Honey processed coffee is carefully picked when ripe, then dry fermented for 20 hours. After fermentation, it’s dried on raised beds for 23 to 25 days. The farm is planted with Bourbon, Pacamara, and Maragogype varieties, along with cypress, pine, and inga shade trees. The volcanic soil, combined with the shade, creates an ideal environment, and Mauricio’s careful processing methods ensure high-quality coffee.
La Cumbre
Tasting NotesPrune, Maple Syrup, Cardamon
VarietySL28
ProcessCaturra
Elevation1,500 – 1,550 m
RegionSanta Ana
This coffee is the product of Emilio López and Jose Roberto Santamaría’s multigenerational coffee producing families. They share a deep connection to the land and joined forces to create Odyssey Coffees, an El Salvador and Portland-based coffee company. Finca La Cumbre is a plot on the highest-altitude land on the larger farm, Finca El Manzano. Finca El Manzano was founded in 1872 and has been in Emilio López’s family for generations. He planted new varieties and built an on-site wet mill in 2005.
Las Isabella
Tasting NotesPomegranate, Plum, Caramel
VarietySL28
ProcessNatural
Elevation900 – 1,340 m
RegionAhuachapán
Emilio and Roberto acquired Finca Las Isabellas in 2007 and now focus on producing SL varieties, Pacamara, Pacas and Red Bourbon on the farm. They have an on-site wet mill, Tequendama mill, where they process their cherry and those of neighbouring farms.
SL varieties are unusual in Central America and we’re excited to have this SL28 lot from Emilio López and Jose Roberto Santamaría. They take the high-quality SL28 variety and give it the best care and attention from producers with generations of knowledge and passion for coffee production. The result is priceless.
Lemus Bella Vista
Tasting NotesStrawberry, Pineapple, Chamomile
VarietySarchimor
ProcessAnaerobic Natural
ElevationAbove 1,200 m
RegionAhuachapan
Thelma de Gutierrez’ life has revolved around coffee for as long as she can remember. Her childhood was spent on her family’s coffee farm, and she has many fond memories of running around the farm during harvest season while the smell of ripe cherry filled the air. Thelma purchased Finca Lemus in 2014. She named the farm after the previous owner Carlos Lemus, who was a family friend. The farms sit on the top of a hill in the Apaneca-Ilamatepec mountain range near the town of Ataco, a town that has long been known for producing high-quality coffee.
Himalaya Supersonic
Tasting NotesPineapple, Blackberry, Cacao Nib
VarietyBourbon, Pacas
ProcessSupernatural
Elevation1,500m
RegionApaneca
The famous Finca Himalaya has been growing coffee since 1875 and is the first specialty coffee farm in El Salvador. Producer Mauricio Salaverría is also the pioneer of the Supernatural process. Finca Himalaya cultivates much of its coffee under shade-grown conditions that provide habitats for a variety of fauna and help the cherries grow to produce extraordinary flavours.
For the Supernatural process, cherries are stacked in thick piles to raise the temperature, rotated every few hours, and cocooned overnight in plastic sheets. After several days, the process reverts to the more standard practice for natural processing, with thinly laid out cherries drying for several days and being turned frequently to promote clarity, before finally heading off to the bodega, or warehouse, to rest and await dry milling.
Villa Galicia
Tasting NotesRaspberry, Green Apple, Vanilla
VarietyBourbon, Pacas
ProcessHoney
Elevation1,500m
RegionAhuachapán
The coffee trees here grow tall, up to two metres in height, so they can utilise the sun as much as possible in the heavy shade covering. At the base of the trees, the soil is left untouched, utilising fallen leaves and other organic matter as a natural fertiliser. This also helps to protect the root systems of the coffee trees, as it maintains the humidity of the soil. All the processing and drying of the coffees from Villa Galicia is done on site. The high positioning of the farm atop the Ataco mountain range and the high amount of wind allows for perfect drying conditions, which Mauricio and his team utilise with multilayered, raised African beds.
Brew Guide
V60
7 days / 12.4g dose / 225ml filtered water / 97° / 3 minuteextraction
