Green Coffee and Wholesale

This is Our main crop. Known for its smooth aroma and low citric acidity. It has similar qualities to Typica, Caturra and Bourbon. Offers a very clean cup with the complexity of sweet-fruity flavours. The acidity is vibrant without being too strong. Finca Las Veraneras & Las Mercedes – Apaneca Ilamatepec Mountain Range (Ahuachapan & Santa Ana) – Blue Harvest Plantation Size: 20 Hectareas cultivated with Coffee Rust Resistant varietals at ~900 MASL Varietals: San Pacho, Red Bourbon, and Pacas Processes: Black Honey, Naturals, Semi Washed, and Washed in Raised Beds and under shade. Agricultural Maintanance: Agroecologic and BioDynamic

La variedad Tekisic (bourbon mejorado) proviene del proceso de selección de la variedad Bourbon tradicional, iniciado en el año 1,949. En 1,973, se estableció la siembra de las plantas élites en la Estación Experimental (Santa Tecla), fue liberada como variedad comercial TEKISIC en 1,976 por sus características ideales de producción y calidad en taza. Se compone de los vocablos TEKITI que significa trabajo en la lengua Nahuat, e ISIC, que son las siglas de Instituto Salvadoreño de Investigaciones del Café. Es la principal variedad cultivada del país con el 50% aproximado del área total.

Las principales características de la planta son: Forma ligeramente cónica, porte alto, abundantes laterales, entrenudos largos, tallo flexible, hojas medianas, brotes terminales de color verde claro; el fruto grande de color rojo, excelente calidad de bebida; en condiciones de estricta altura prevalecen los sabores cítricos y frutales.

Finca Las Nubes, Las Margaritas, Las Duanas I, Mt. Olympo, Buena Vista, El Izotal, La Bendicion – Alotepec – Metapan Mountain Range – Chalatenango (Winners of 2019 Best of Trifinio Guatemala, Honduras, El Salvador & COE National Finalist)
Plantation Size: 10 Hectareas cultivated with varios coffee varietals @ ~1,720 MASL
Varietals: Pacas, Red Bourbon, Pacamara, Gesha (Nanolot)
Processes: Washed, Red Honey, and Naturals
Agricultural Maintanance: Agroecologic.

A Brief History of Big Beans

Maragogipe, also known as “elephant bean,” was discovered growing in a field near the town of Maragogipe in Bahia, Brazil in the late 19th century. It never took off as a single-origin coffee because, though it adapts well to colder climates, it’s porous and difficult to roast and tends to be woody and flat in the cup. While it originated in Brazil, it’s now grown most widely throughout Central America, though in small quantities. Although its main appeal may be the novelty of its gigantic beans, when grown and processed carefully and roasted sensitively, it can deliver a subtly unique sensory profile that leans toward the sweet-savory.

Pacamara, a hybrid of Pacas and Maragogipe, was the culmination of 30 years of research in El Salvador. Pacas, named after the family that discovered this natural mutation of the highly regarded Bourbon variety on their farm in 1956, is a short, hearty tree that is resilient to wind and climate fluctuations, and tends to produce high yields. Pacamara retains the large beans of the Maragogipe but typically produces a deeper, more complex cup. Pacamara was officially rolled out by the Salvadoran Institute for Coffee Research (ISIC) in the 1980s.

Rio de Vientos – Apaneca – Ilamatepec – ACE 2015-2017 COE Finalists – Rainforest Alliance (COE International Judge Finalists)
Plantation Size: 35 Hectareas cultivated with SHG – PLUS AT from 1,250 to 1,750 MASL
Varietals: Red Bourbon, Pacas, and Pacamara
Processes: Black Honey and Natural – Raised Beds
Agricultural Maintanance: Agroecologic

We have two types of Geisha. One with seeds from Panama, the other from trees which have been adapted to Salvadoran soil. Scented with a distinctive profile, tea-like with jasmine aroma, orange blossom, bergamot notes and delicate flowers.