El Salvador Los Angeles

We recommend this coffee for brewing  extraction methods such as Pour Over, French press, Chemex, and similar techniques. Its delicate roast ensures a subtle and refined extraction with these methods.

While it can also be enjoyed using espresso, Turkish, or Moka pot methods, we generally suggest opting for one of our 1936 coffees for a more stable and balanced experience with these preparations.

You can enjoy it daily in our coffee shops, brewed with Kalita and Chemex.

This coffee comes from El Salvador, specifically from the Los Angeles Farm located in the Los Naranjos region of Juayua. This specific terroir, situated at an altitude between 1400 and 1700 meters, offers ideal conditions for cultivating the Pacamara variety, known for its large beans and aromatic complexity.

The farm employs 45 people permanently for the maintenance of the estate, a workforce that reaches 115 people during the harvest period to ensure meticulous selection of the cherries. After harvesting, the coffee undergoes an anaerobic natural process at the Beneficio San Rafael. This controlled fermentation process in an oxygen-deprived environment develops a specific aromatic profile, revealing notes of strawberry, grape, and maple syrup upon tasting.

The farm management incorporates the principles of the RENACER field school. This technical approach focuses on sustainable agricultural practices aimed at soil health and the quality of the final product. The program is based on the management of the "4 Rs": finding the right source, respecting the right dose, distributing to the right place, and harvesting at the right time.