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EL SALVADOR — CONCEPCIÓN DE ATACO, AHUACHAPÁN | DRY PROCESS NATURAL
A bold and unconventional Salvadoran natural with winey fruit, thick body, and rustic bittersweet depth. Cherry wine and fermented berry flavors lead the cup, followed by subtle impressions of orange, dried date, and honeyed fermentation. Earthy cacao and dark baking chocolate provide a strong foundation, while the low acidity and weighty texture create a lingering, intensely flavored finish.
Tasting Notes
Cherry wine, fermented berry, dried date, earthy cacao, and dark chocolate; low acidity, thick body, and a long rustic finish.
Best Brews
• French press — maximizes the coffee’s weighty body, winey fruit, and cacao intensity
• AeroPress or Clever Dripper — delivers concentrated fruit with a cleaner, more balanced finish
• Cold brew — emphasizes smooth cherry, dark chocolate, and low-acid sweetness
Origin
Finca San Luis, Concepción de Ataco, Ahuachapán, El Salvador. Owned by Luis Duarte and his family, the approximately 25-hectare farm sits near the Santa Ana volcanic region at elevations of 1,280–1,400 meters. This lot is composed of Centroamericano H1, a hybrid of Sarchimor and the Ethiopian Rume Sudan variety. Ripe cherries are carefully hand-sorted before being slowly dried for 15–20 days, creating the coffee’s distinctive winey fruit and rustic cacao character.
Roast
Medium roast to balance the coffee’s fermented fruit, heavy body, and earthy chocolate while preserving its cherry-wine sweetness.
Brew Recipes
• French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
• AeroPress: 16 g coffee / 210 g water, medium-fine grind, 1:45–2:15 steep
• Cold brew concentrate: 100 g coffee / 600 g water, coarse grind, steep 14–16 hours and dilute to taste
• [Espresso not recommended]
Storage
Whole bean recommended. Store in a cool, dark place in an airtight container and use within 3–4 weeks of roast to preserve its fermented fruit, dense body, and bittersweet cacao notes.
Serve when you want something bold and memorable—a full-bodied natural coffee with winey fruit, rustic chocolate, and a distinctive fermented character.
EL SALVADOR — CONCEPCIÓN DE ATACO, AHUACHAPÁN | DRY PROCESS NATURAL
A bold and unconventional Salvadoran natural with winey fruit, thick body, and rustic bittersweet depth. Cherry wine and fermented berry flavors lead the cup, followed by subtle impressions of orange, dried date, and honeyed fermentation. Earthy cacao and dark baking chocolate provide a strong foundation, while the low acidity and weighty texture create a lingering, intensely flavored finish.
Tasting Notes
Cherry wine, fermented berry, dried date, earthy cacao, and dark chocolate; low acidity, thick body, and a long rustic finish.
Best Brews
• French press — maximizes the coffee’s weighty body, winey fruit, and cacao intensity
• AeroPress or Clever Dripper — delivers concentrated fruit with a cleaner, more balanced finish
• Cold brew — emphasizes smooth cherry, dark chocolate, and low-acid sweetness
Origin
Finca San Luis, Concepción de Ataco, Ahuachapán, El Salvador. Owned by Luis Duarte and his family, the approximately 25-hectare farm sits near the Santa Ana volcanic region at elevations of 1,280–1,400 meters. This lot is composed of Centroamericano H1, a hybrid of Sarchimor and the Ethiopian Rume Sudan variety. Ripe cherries are carefully hand-sorted before being slowly dried for 15–20 days, creating the coffee’s distinctive winey fruit and rustic cacao character.
Roast
Medium roast to balance the coffee’s fermented fruit, heavy body, and earthy chocolate while preserving its cherry-wine sweetness.
Brew Recipes
• French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
• AeroPress: 16 g coffee / 210 g water, medium-fine grind, 1:45–2:15 steep
• Cold brew concentrate: 100 g coffee / 600 g water, coarse grind, steep 14–16 hours and dilute to taste
• [Espresso not recommended]
Storage
Whole bean recommended. Store in a cool, dark place in an airtight container and use within 3–4 weeks of roast to preserve its fermented fruit, dense body, and bittersweet cacao notes.
Serve when you want something bold and memorable—a full-bodied natural coffee with winey fruit, rustic chocolate, and a distinctive fermented character.