Cocoa Nibs. Spiced Plum. Boozy-Sweet.

Nestled within the Los Naranjos Valley, in western El Salvador, Finca Majahual sits amidst the majestic Apaneca-Lamatepec mountain range, offering elevations that span from 1500 to 1800 masl.

The Los Naranjos Valley benefits from cooler temperatures that slow the ripening process of coffee cherries. The volcanic soil and well-defined wet and dry seasons contribute to healthy coffee plant growth and reduced risk of fungal diseases.

Principal shade trees at the farm include Pepeto, Tempisque, Avocado and Cypress trees. In terms of coffee varieties, Red Bourbon constitutes 80% of the production, while they also cultivate Orange and Yellow Bourbon in smaller quantities, with dedicated areas for Pacas, Pacamara, Geisha, SL-28, Ethiopian heirloom, Marcellesa and Costa Rica 95. This Costa Rica 95 lot was grown at 1600 masl. After sun-drying for 16-20 days at 1500 masl. on-site at Finca Majahual, the coffee was transferred to a drying greenhouse for an additional 3 days.

After reaching the desired humidity level, the coffees are transported to the mill, where they undergo continuous monitoring for bean size, moisture, density and regular cuppings with SCA-certified professionals. Finally, they are sealed in GrainPro or similar bags and placed in jute bags for export.

Finca Majahual’s philosophy centres around their “Coffee Growing People” model, prioritising social and environmental practices. They provide support in nutrition, education, and health, along with workshops on farm management. With on-site facilities and eco-friendly practices, the farm enhances the quality of life for workers and residents. They also prioritise eco-friendly practices like shade-grown coffee.

Region: Los Naranjos

Producer: Finca Majahual

Altitude: 1600 masl

Varietal: Costa Rica 95

Processing: Natural