El Salvador - Finca El Salvador Bronceado

• Producer — Rodolfo Ruffatti at Finca El Salvador
• Region — Santa Ana, western El Salvador
• Terroir — 1700 masl, tropical climate
• Process — Fermented Natural
• Varieties — Pacamara (bronze tip)

Tastes like

Berries + Dark chocolate + Dense

Recommended brewing

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

We recommend resting our coffees for at least 10 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 celebrated pacamara lots, processed with a 72-hour low oxygen fermentation.

In the cup, you can expect plenty of the hallmarks of coffees from Rodolfo - rich red fruits, indulgent chocolate flavours and a weighty texture.