San Francisco. Cafe de El Salvador

About This Coffee

Coffee from Finca San Francisco in El Salvador, produced by Andrés Salaverría in the Juayúa region at 1,500 meters altitude. The Bourbon varietal is processed using a washed anaerobic method that includes anaerobic fermentation in cherry, depulping, aerobic fermentation covered with coffee husk cloth with ice on top, washing, and air drying. The coffee is 100% shade-grown and manually harvested using selective picking of fully ripe cherries. The farm is located near La Majada in the Apaneca-Ilamatepec coffee region, where rich volcanic soils provide ideal conditions for coffee cultivation. Flavor profile includes black cherry, muscovado sugar, passion fruit, and mint notes.

Origin

Juayua (El Salvador)

Flavor Notes

Melon, Macadamia, Red Currant, Violet, Muscovado Sugar, Mint, Blackberries, Cookie, Roses, Biscuit, Melocotón, Anís, Violeta

Roast Level

—

Processing

Washed, Honey, Anaerobic Fermentation, Anaerobic Washed, Washed Anaerobic, Honey Anaerobic, CF Washed Cherry

Typology

Arabica

Tabi, Bourbón, SL-28

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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