Want to know a little about why we choose beans from El Salvador?
High in El Salvadorβs volcanic hills, where craters meet sun-soaked slopes and cool evenings balance the dayβs heat, there is El Molino farm, where coffee cherries thrive in wild, tropical landscapes untouched by many feet.
Owned by the Antonio brothers, El Molino cultivates Bourbon and Pacas varieties, some over 100 years old, preserving centuries-old coffee traditions while perfecting flavour through patience and care. Pacas cherries, in particular, ripen slowly - up to 52 weeks in this warm, humid climate - developing that rich, juicy cherry character you can taste in every cup.
Hand-tended and thoughtfully grown, these beans capture the volcanic energy of their homeland, balancing gentle bitterness, soft sweetness, and vibrant fruitiness.