San Francisco. Cafe de El Salvador

About This Coffee

This coffee comes from the San Francisco farm in the Juayúa region of El Salvador, produced by Andrés Salaverría at 1,600 meters above sea level. The Bourbon varietal is cultivated 100% in shade with selective manual harvesting. The processing involves anaerobic fermentation in cherry, followed by depulping, aerobic fermentation covered with coffee husk and ice, washing, and open-air drying. The coffee is grown on rich volcanic soils in the Apaneca-Ilamatepec coffee region. Flavor notes include passion fruit, nectarine, melon, and caramel.

Origin

Juayua (El Salvador)

Flavor Notes

Caramelized, Melon

Roast Level

—

Processing

Washed, Anaerobic Fermentation

Typology

Arabica

Bourbón

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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