Las Brisas, El Salvador

This coffee comes from a fourth and fifth generation coffee-growing family whose history in coffee dates back to the 19th century. Their farms are located in the western mountains of El Salvador, between 1,300 and 1,600 meters above sea level, where coffee grows surrounded by forest and under agroforestry systems designed to restore balance and vitality to the soil.

After generations dedicated to coffee, the family had to rethink their entire approach. The collapse of coffee prices after the end of the Cold War and, years later, the devastating coffee leaf rust outbreak in 2012, which wiped out nearly 90% of El Salvador’s coffee production, forced them to completely redesign their production model. Since then, they have focused on specialty coffee and more resilient, sustainable farming practices.

Today they work with more than 20 coffee varieties and a wide range of processing methods, from semi-washed and honey to experimental fermentations. Much of their work centers on soil health, using mycorrhizal fungi and diversified agroforestry systems to regenerate the ecosystem surrounding the plantations.

At the same time, they have embraced technology to better understand every detail of their production. They use an internally developed application that tracks each coffee lot by day and geolocation, while also integrating artificial intelligence tools to improve efficiency and support decision-making on the farm.

For this particular lot, the cherries undergo an eight-day anaerobic fermentation in airlock tanks, followed by more than 20 days of natural drying. A long and carefully controlled process designed to enhance the coffee’s aromatic intensity and complexity.

A coffee that reflects both the history of a family and their vision for the future of coffee in El Salvador.