El Salvador El Molinito Medium Roast

Grown in the Apaneca Ilamatepec mountain range of western El Salvador, El Molinito is part of the larger El Molino estate, one of several farms owned by the Salaverria family. This region is known for producing some of the finest El Salvador coffee thanks to its high altitudes, rich volcanic soils, and cooler microclimates.

At elevations between 1,350 and 1,700 metres above sea level, the coffee trees benefit from a varied topography. The farm includes a mix of shaded areas and open slopes, some protected by windbreaks. This diversity in growing conditions contributes to the complexity in the cup.

The varietals grown here are mainly Bourbon, Hybrido de San Francisco (HSF), Pacas, Caturra, and Catuai—traditional Central American types known for their balanced flavours and sweetness. Notably, Pacas is a naturally occurring dwarf mutation of Bourbon that allows for denser planting and potentially higher yields.

Although processing no longer takes place directly at El Molino, its legacy as a former wet mill remains. During peak harvest season, drying patios at the farm are still used, while all processing now happens at the family's central facility, Las Cruces Beneficio.

Harvested from December to March, these El Salvador coffee beans are a reflection of thoughtful cultivation and regional heritage.

Tasting Notes: Sweet and fruity with notes of cherry, grape, maple syrup and raisin.

Origin: El Salvador

Process: Washed

Altitude: 1,300 to 1,650 metres above sea level

SCA Score: 84

Varieties: Bourbon, Pacas

Certification: Rainforest Alliance