El Salvador — Finca El Salvador 120 Hour Natural

• 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

Pineapple + Melon + Syrupy

Recommended brewing

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

We recommend resting our coffees for at least 7 days after roast date before brewing.

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. This specific coffee is one of the farm's classic lots, processed with a 120-hour low oxygen fermentation. Expect a funky, fruity, boozy cup with a tongue-coating texture.