El Salvador Los Naranjitos (Espresso Roast)

From a small farm in Concepción de Ataco, El Salvador, this coffee grows in one of the country’s top regions — high altitude, rich soil, and ideal conditions for bold flavour.

Nearly 60% of the seeds come from native trees, hand-selected and picked only at extreme ripeness. The result? Rich sweetness and depth right from the start.

85% of the farm’s coffee is honey processed — dried on African beds for that clean, syrupy character we love. After harvest, it’s carefully stored at ideal temps to lock in freshness.

Even the pulp gets a second life — composted by California earthworms and fed back to the trees as organic fertilizer. Sustainable, thoughtful, and seriously good.