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Finca San José

El Salvador - Apaneca Ilamatepec - Santa Ana - Florence Mathies - Finca San José - Kenya - Washed

CROP 2025/2026 See coffee details

SCA score87

Aromatic notes

floraltangerinepeachbrown sugarvanilla

Available on contract (35kg)

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History and traceability

The story

At 1,650 meters above sea level, cooler temperatures slow down cherry ripening. This allows the beans to develop greater density and higher sugar content, resulting in a cup with more complexity, vibrant citric acidity, pronounced sweetness, and a silky body.

The volcanic soil enriches the environment with ash naturally high in potassium, phosphorus, and other micronutrients. Andisol soils, typical of volcanic regions, provide excellent drainage while retaining moisture. These conditions contribute to a clean cup with refined mineral notes, a long aftertaste, and sparkling acidity.

Lake Coatepeque plays a vital role in regulating the climate. It generates mist and stabilizes temperatures throughout the day. The hillside benefits from warm Pacific breezes during daylight hours, followed by cool mists in the evening. This creates a balanced microclimate that encourages uniform ripening, heightened aromatics, such as floral and tropical fruit notes, and a well-rounded sweetness.

The farm lies within the Apaneca–Ilamatepec Biosphere Reserve, a UNESCO-protected region known for its shade-grown forests and natural biological corridors. This rich biodiversity supports natural pest control and contributes to a clean, consistent flavor profile in the cup.

The area has a centuries-old coffee-growing tradition. As one of the earliest regions to cultivate coffee in El Salvador, it now accounts for 53 percent of the country’s high-quality production. Agronomic knowledge has been passed down through generations, combined with careful post-harvest practices that maintain exceptional standards.

This region’s excellence is recognized internationally. Each year, coffees from these mountain slopes receive top honors in the Cup of Excellence. In 2024, a record was set with ten coffees scoring above 90 points.

A coffee grown at 1,600 meters above sea level on the slopes of the Santa Ana volcano, right across from Coatepeque’s Lake, combines a series of factors that almost no other origin can offer, but why is it so special?

Florence Mathies is a fourth-generation coffee producer. She currently owns two farms: San José and San José la Cumbre. These farms are located at elevations ranging from 1,300 to 1,650 meters above sea level. San José la Cumbre, acquired in 2013, is home to a diverse range of coffee varieties including Catimor, Yellow Icatu, Pacamara, Kenya, Red Bourbon, and Pink Bourbon.

At San José la Cumbre, there is a strong commitment to biodiversity, soil health, and environmental care. The use of herbicides for weed control is being reduced year after year, with a gradual shift toward manual and mechanical practices. This approach has made it possible to maintain and encourage the growth of beneficial weeds that interact positively with coffee plants without competing for nutrients or sunlight.

A comprehensive nutritional program is applied to all coffee crops. It begins with a soil analysis every three years, alongside several foliar analyses, to define the annual nutrient strategy. Both organic (100% certified) and chemical sources are used, based on the analytical results, with formulas tailored to the specific needs of the soil and the crop.

All coffee plantations are grown under shade, using a diverse mix of forest, fruit-bearing, native, and introduced tree species, allowing for proper pruning and sustainable canopy management. On average, 60 shade trees are maintained per manzana. These trees continuously contribute organic matter to the soil and help create a stable microclimate, enabling the coffee plants to fully express their potential and resulting in a distinctive, high-quality cup.

A bright and complex cup profile — immediately distinctive in any comparative cupping, very different from the typical Bourbons of the region. An honest expression of San José's terroir: vivid acidity, delicate notes, and a complexity that never exhausts. This coffee holds a special place in my sensory memory since the first time I cupped it in 2013 — and it continues to deliver on that promise.- Gaby, Quality control El Salvador

What we loved was the bright, clean acidity — present but never invasive, with an elegance that is uncommon. What surprised us was the complexity: floral, with black tea, pineapple, and a structure that develops beautifully in the cup. It was the second Kenya variety I ever cupped, and it changed how I understood what these varieties could do outside their origin.

Unmissable because it is proof that El Salvador can produce varietal coffees with a voice entirely their own — not an imitation, but a genuine expression. Floral, black tea, pineapple, and bright citrus acidity, grounded in the clean minerality of San José's volcanic soils.

Identity card

OriginEl Salvador
RegionApaneca Ilamatepec
TerroirSanta Ana
SpeciesArabica
VarietiesKenya
ProcessWashed

DryingDrying beds
Packaging35kg - Jute bags
Altitude1300 - 1650 m
Harvest periodFebruary – March
Type of harvestHand-picked

Your coffee’s journey

The impact of this coffee

Agroforestry level

Complex
More than 5 species per hectare and at least 2 shade layers

Agroforestry brings trees and crops together on the same plot. Its benefits range from shade and more fertile soil to better-ripened cherries.

Quality

Aromatic notes

floraltangerinepeachbrown sugarvanilla

SCA scoreMeets Belco quality standards

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By origin

By process

By SCA score

Impact & projects

Availability

By origin

Selections

Cacao lots

Finca San José

History and traceability

Identity card

Your coffee’s journey

The impact of this coffee

Agroforestry level

Complex
More than 5 species per hectare and at least 2 shade layers

Quality

Aromatic notes

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Finca San José

History and traceability

Identity card

Your coffee’s journey

The impact of this coffee

Agroforestry level

ComplexMore than 5 species per hectare and at least 2 shade layers

Quality

Aromatic notes

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