For April’s Specialty Estate, we head to the cool slopes of the Apaneca-Ilamatepec range in western El Salvador. Our featured microlot comes from Finca Majahual, a long-established estate set within the Los Naranjos Valley. A region prized for its volcanic soils, well-defined seasons, and ideal conditions for slow cherry maturation. Founded in 1936, the farm today continues to lead in both cup quality and social impact, investing in sustainable growing practices and community wellbeing through its Coffee Growing People model.
This lot was processed at La Cancha, a dedicated drying station located on the grounds of a local elementary school. Cherries were sun-dried for up to 20 days, then transferred to raised beds under greenhouse cover to finish. It’s composed entirely of Red Bourbon, grown under shade at 1550 MASL, and represents some of the most refined natural-process work coming out of El Salvador.
In the cup, the coffee is light and expressive, opening with jasmine florals and green grape acidity, before giving way to tropical notes of passionfruit pulp and a lychee-like sweetness on the finish. Crisp, clean, and beautifully layered, it’s a standout choice for filter brews or anyone chasing nuance in their cup.