Coffee of the Month - El Salvador Finca Las Nubes 100% Organic

Medium Roast

jam, caramelised almonds, cocoa

A delicious coffee with a mildly floral aroma, delicate nectarine acidity and flavours of toffee and macademia nut milk chocolate.

Considered one of the best farms in El Salvador, Finca Las Nubes is located at the base of Santa Ana Volcano, which erupted in 2006. The eruption threw a great amount of ash that was transformed into a natural fertiliser. The ashes are highly acid and combined with any other fertiliser might create a toxicity to the plant and kill it. Since the eruption the farm is being worked and is certified 100% organic and Rainforest Alliance certified.

When Isidro Batlle bought this farm in the 1920s, he was so inspired by how high-altitude it is that he named it Finca Las Nubes, meaning farm in the clouds. Celebrating almost 100 years of coffee production, Las Nubes is still one of the standard-bearers for quality in the region, placing special emphasis on improvement in processing and experimentation with varieties and other innovations.

Farm manager Eduardo Moran Larin oversees the mostly Bourbon variety trees here, as well as 15 manzanas of land which is dedicated to a developmental project growing Typica, Kenya, and Castillo varieties in order to produce more coffee-leaf-rust resistant plants. A century of attentive farming and passion for coffee has allowed the farm to develop a singularly impressive soil structure, and good husbandry has contributed to the success of the land: careful consideration for the density of the planting and the management of the whole ecosystem are part of what make Las Nubes a special environment that produces special coffee beans.

Las Nubes produces Washed, Honey, and Natural coffees, and the focus is on quality from harvesting through processing, all the way to the cup. This is a washed example of the Bourbon variety that comprises the majority of the coffee grown here.

Coffee was first introduced to El Salvador from the Caribbean as a garden crop in the mid-18th century. It did not gain a commercial production foothold until the 1850s because indigo, easier to grow and more profitable, was the dominant crop.

Coffee was first exported—695 bags—in 1856 and the government began to encourage coffee farming. Exponential growth coincided with the development of synthetic indigo near the end of the century. At one time, El Salvador was one of the largest producers of commercial coffees. Today, with a focus on quality over quantity, 70% of coffee from El Salvador sells for a premium above commodity prices.

£7.50 GBP In stock

Tasting and Cupping notes

Roast Medium Roast