San Francisco. Cafe de El Salvador

About This Coffee

This coffee is from Finca San Francisco in the Apaneca-Ilamatepec coffee region of El Salvador, specifically near Juayúa. The farm is situated at 1600 meters altitude and produces 100% shade-grown coffee using selective hand-harvesting. It is a Bourbon varietal processed using the honey method with anaerobic fermentation, involving cherry reception, maturation classification, anaerobic fermentation, pulping, and outdoor drying with the Sleeping bag technique. The coffee offers sensory notes of pear, pineapple, berries, and roses.

Origin

Juayua (El Salvador)

Flavor Notes

Moras, Pera, Piña, Rosas

Roast Level

—

Processing

Honey, 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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