El Salvador Picacho

This El Salvador is a washed processed microlot grown on the side of the Picacho volcano San Miguel estate which is 4000 feet up in the mountains near to Guatemala. This is the Bourbon varietal which is one of the nicest Central American varietals, but becoming less common because of its lower yield per plant.

While El Salvador tends to not be a particularly exciting coffee origin, it's still really good coffee to drink. This one is higher quality than the common export. The farmers'dedication to producing sustainable, environmentally-friendly coffees has endured for over 120 years.  The coffee growing area serves as a habitat for many diverse animal species.

In the very lightest roast just 30 seconds out of first cracks, you find floral and caramel sweetness. The overall experience seems on par with something like eating a vanilla wafer.

I recommend roasting it like a Colombia or maybe a degree or two darker, but basically you want a medium roast -- verge of or not quite into 2nd cracks. It's a reasonably normal, traditional tasting coffee at this roast level but the mild undertones of flowers, chocolate, caramel, and hazelnut make it a solid mug of coffee. 

USA arrival: November 2025