El Salvador | San Ernesto

We chose this coffee after first tasting it as a component in our Road Trip Blend, but it stood out so clearly on the cupping table that we knew it deserved to shine as a single origin too. Expect vibrant raspberry and lime layered over the richness of golden syrup, with rounded sweetness and a silky, syrupy mouthfeel. It’s a versatile coffee that works beautifully across all brew methods, from espresso to filter.

This lot comes from Finca San Ernesto, one of three farms owned by Urrutia’s Estate Coffee – a sixth-generation family business run by brothers Enrique, Rene and Gustavo, with guidance from their father, Gustavo. Just 30 minutes from El Salvador’s capital, the 140-hectare farm still feels remote, with hillsides shaded by native trees and alive with biodiversity. Sitting within a UNESCO Biosphere Reserve, San Ernesto is Rainforest Alliance certified and home to hundreds of native species. Across their estates, the Urrutia family protect over 170 acres of forest and plant native trees each year to care for the land for future generations.

This lot is honey-processed – a method that falls between washed and natural processing. After harvest, the outer fruit (or cherry) is removed, but a sticky layer of mucilage is left on the bean – hence the name “honey.” The beans are then dried on raised beds, and the remaining fruit layer imparts sweetness and body. Careful sun-drying and regular turning develop fruity complexity while preserving clarity in the cup.

The result? A coffee that’s sweet, juicy and syrupy, with bright fruit notes and a round, full mouthfeel.