caramelSweet
honeySweet
grapefruitFruity
Finca El Cobiado El Salvador
Roaster notes
Grown by Fernando Alfaro at Finca El Cobiado in the Ahuachapán region of El Salvador, this Bourbon coffee thrives between 1300 and 1350 meters above sea level. After hand-picking and honey processing, the beans rest for 25 to 32 days on African beds and patios during drying—a method that develops both a sweet caramel body and bright grapefruit notes in the cup.
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Create accountUpdated 17 Aug 2026