El Salvador is back.

A rich coffee tradition that was, for a time, mired in civil war, has hit its stride again, and is producing some of the most exquisite coffees in the world. Without forgetting its tradition, El Salvador has found ways to improve and diversify its coffee, from topsoil experimentation to special cultivars.

To celebrate the arrival of our new crop offerings from El Salvador, we will be roasting and brewing nothing else for the week of October 20th in our three coffee bars (Valencia Street, Flora Grubb, Oxbow Napa). See for yourself how distinct and special these coffees are!

CoE Finca Matalapa, La Libertad

Vickie Ann Dalton specially prepared these bourbon and pacas cherries over three days from a part of Finca Matalapa called Tablon Roblar. We specially arranged to have them vacuum packaged to keep intact the sweet lime and candied almond aromatics that are in this coffee.

Finca Siberia, Ahuachapan

Rafael Enrique Silva Hoff is an ecologically progressive farmer who continually finds innovative ways of reducing his use of conventional fertilizers. This coffee is creamy and balanced, with chocolate milkshake sweetness, and raspberry acidity.

Tierra Fertil Finca Los Alpes, Cacahuatique Mtns.

Louis Alonso Araujo grows this Pacamara variety on his immaculately maintained farm, 1450 meters above sea level. The notoriously large pacamara tree thrives in the clay loam topsoil of the area, and helps draw out the exotic tropical and citric qualities with a lingering floral finish that it is known for.

Finca Matalapa, La Libertad

These bourbon and pacas trees are grown 1250 meters above sea level and processed in an historic mill, Beneficio el Paraiso, originally built in the early 1900s, and renovated by Vickie's husband, Francisco. Clean and bright, with sweet citrus, green grape and marzipan notes.