El Salvador San Cayetano

This El Salvador is a washed processed microlot on the La Esperanza estate which is 5000 feet up in the mountains on the border of Guatemala. The farm divides its harvest into washed, honey, and natural coffee processing. This year we are stocking the washed process beans.

I was surprised with the quality of the beans, and I enjoyed the taste of them. While El Salvador tends to not be a particularly exciting coffee origin, this one is far higher quality than the common export. It is comprised of large Pacamara varietal beans. 

In the very lightest roast just 30 seconds out of first cracks, you find a bright tangy blackberry sweetness. It has a silky velvety mouthfeel like kahlua and a chocolate aftertaste. 

The darker you go, you lose acidity, lose complexity, but you retain the sweet flavor. You can go as dark as the beginning of the 2nd cracks, although by the time you get to that roast, it's really not as interesting as the lighter roasts.

If you enjoy espresso, I do recommend this coffee roasted 30 seconds into the 2nd cracks. That velvety mouthfeel is still apparent in espresso, and it has little bitterness. It's not the most complex of espresso, certainly there are some berry and chocolate, but its the smoothness that grabs the attention. Blending it into espresso is highly recommended.

USA arrival: Feb 2026