El Salvador – Finca El Salvador Bourbon

• Producer — Rodolfo Ruffatti at Finca El Salvador
• Region — Santa Ana, western El Salvador 
• Varietal — Bourbon
• Terroir — 1700 masl, temperate tropical climate
• Process — Natural 

Tastes like

Fig + Milk chocolate + Syrupy

Recommended brewing

• Best: Pour over with the Orea Brewer V3
• Great: Filter (batch brew, Chemex, french press) 
• Very good: Espresso

If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.

Finca El Salvador

Arriving from Italy in the 1920s, Luigi Risso had grand plans to open an espresso bar in San Salvador. Quickly, his heart lead him away from the bright lights of the city and up into the coffee-growing hills of the Apaneca-Ilamatepec mountain range. It was here he founded Finca El Salvador.

A century and five generations on, Luigi's great-great-grandson Rodolfo Ruffatti is at the helm. Taking over full-time management of the farm in 2020 after his father's retirement, Rodolfo has set about splitting the farm into 50% micro-lot and exotic varietals, 50% high volume pulped natural and natural lots.

Rodolfo's work is producing really exceptional coffees. Over the past few years we've enjoyed a number of beautiful examples from Finca El Salvador, including several iterations of our seasonal House Espresso. This specific lot is crop of the jewel in the farm’s crown – Bourbon. The result is a cup full of flavours so rich you won’t forget it in a hurry.