9 - Santa Elena - El Salvador 2026 (Experimental)

Finca Santa Elena has a long history of recognition for its quality and consistent production, after more than 40  years of Lima  family management . Located in the highest region of El Salvador, in the Apaneca-Ilamatepec mountain range, Finca Santa Elena boasts a unique microclimate, breathtaking views, preserved flora and fauna, and soil naturally fertilized by volcanic ash. This combination results in a coffee that offers unique flavors.
The farm was planted approximately 100 years ago The traditional farming methods, passed down through generations, are linked to a deep understanding of nature and the surrounding environment. The initially subtle, but gradually more visible and challenging, climate changes have been managed with the understanding that only daily experience allows one to recognize and cope with. A profound respect and love for the native flora and fauna, along with the constant dedication of the farm manager, have transformed this farm into a coffee forest, where many native tree species have been preserved, including up to 50 different species of inga and shade trees such as copalchi, chorro, guachipilin, and jacaranda for the coffee trees. Maintaining very dense shade with native varieties allows for slower ripening, greater sugar concentration, and more complex and balanced acidity.
Santa Elena  is home for many animal species, as it is surrounded by three national parks Cerro Verde , Los Volcanes and  Los Andes. Deer, agoutis, coyotes, spiny foxes, pacas, squirrels, and many varieties of birds have found a friendly environment at Finca Santa Elena, where its workers are proud to be part of an environmentally conscious community. Currently, the Santa Elena farm is considered a protected wildlife area.
Following the eruption of the Ilamatepec volcano in October 2005, the farm was covered in volcanic ash, and from that year onward, the use of chemical pesticides was suspended, transitioning to a more natural approach. The eruption, which initially caused the total loss of the harvest that year, in the medium term provided a natural fertilizer through the ash, which has helped to enhance the unique flavors of the region.
Respect for nature extends to the coffee trees themselves. This specific lot of Bourbon coffee was harvested from an area where up to 75% of the trees are Bourbon, with an average age of 80 years. They aren't the most productive, that's clear, but our philosophy is to care for and respect every plant, and the older the plant, the more reason to care for it. Now we see its potential in a unique and special flavor.