El Salvador San Miguel - Dark Roast

We Taste - Heath bar, creamy sweet, smooth

The Belismelis family has been producing coffee in El Salvador since the 1800's, but that doesn't mean they are content with the status quo. The current generations are working with one of our favorite coffee producers, Los Volcanes in Guatemala, to take San Miguel's quality and production to another level. Their farm La Esperanza grows mostly Bourbon varieties on the fertile slopes of Volcán de San Salvador. Ripe picking and quick transport to the family's central mill, Beneficio San Miguel, ensure good sweetness and flavor. Dark roasting takes this coffee's nutty flavors and transforms them into caramels and chocolates. With a full body and smooth finish, San Miguel satisfies the urge for traditional espresso and richer by-the-cup brews.

Roast: Dark - 3-4 days off is a good starting time for a more developed roast.
Process: Fully Washed, Patio Sun Dried
Variety: Bourbon
Elevation: 1250 masl
Location: Ahuachapán, El Salvador
Farmers: The Belismelis Family, Raul Alvarez Belismelis (5th Gen.) + Sebastian Alvarez Borgonovo (6th Gen.)
Farm: La Esperanza (located on the slopes of the San Salvador volcano and shade grown under Mezcal and Pepeto trees)
Mill: Beneficio San Miguel
Producer / Exporter: Los Volcanes Coffee
Grade: Rainforest Alliance, SHG
Harvest: Jan. - March 2025

Brew Guides
Espresso: 1:2.0 in 25-28 sec.
Filter: 1:16.4