Inside Workshop



Last year we embarked upon an interesting project with the Salaverria brothers based in Santa Ana, El Salvador. One of their farms, Finca San Francisco (FSF), located in the Apaneca-Ilamatepec mountain range, has been carved up into distinct tablòns, areas situated at a different altitudes and potentially planted out with different coffee varieties. Fruit harvested from these tablòns is kept separate during the processing and drying, and so there is an opportunity to taste the subtle differences due to the change in terroir when cupping samples from the different tablòns around FSF.

Our house espresso last year featured four distinct lots of coffee from FSF in a sequential release, finishing off with a blend of the four tablòns. We learnt a lot about the farm when roasting and tasting the individual lots, and were really excited to get to return this year and witness once again just how hands on Jose Antonio and Andreas are.

Their approach oversees every aspect in the production of quality coffee, from maintaining the health of their trees, harvesting, processing and drying all the way up to dry-milling and readying the coffee for export. We’ve always made note of the evenness and uniformity of coffees from JASAL when they’re dropped into the cooling tray of our roaster but this is no accident; rather the result of lots of hard work.

One tablòn that we bought coffee from last year was named Loma Linda. This year, in the JASAL cupping lab we found time and time again that lots from this particular area of FSF stood out as being particularly clean and well structured. Planted out with Bourbon and Hybrido San Francisco (a natural mutation of Bourbon and Pacas that has occurred on their farm), Loma Linda sits at 1,665m and enjoys a nice windbreak and some much needed shade from surrounding foliage, as well as the tumbling mists providing respite from direct sunlight.

As Jose Antonio and Andreas are involved in every step of the supply chain, they can earmark certain lots to undergo various preparations. In the Loma Linda soaked lot we found characteristics that lend well to an all around espresso; a clean and clear structure, with solid sweetness and rounded, ripe acidity. A delicious addition to our range yet again. We hope you enjoy the final part of the Loma Linda triptych.

Loma Linda Soaked Espresso

Apaneca-Ilamatepec, El Salvador

Collections: Coffee

Category: Espresso

Type: Espresso

Aromas of dried cranberry and almond lead to a gentle yellow plum acidity and rolling, cocoa nib finish. In milk expect raspberry jam Bakewell tart.


Producer Jose Antonio & Andreas Salaverria

Harvest February, 2016

Process Washed & Soaked

Variety Bourbon & Hybrido San Francisco

Region Apaneca-Ilamatepec

Country El Salvador

Altitude 1,665 metres

Arrival July, 2016

Brew Recipe

Rest Time 7 - 10 days

Dose Weight 18g

Yield 36g

Temperature 94C

Extraction Time 34 seconds


  • All our coffee is packed in 250g, foil-lined and valved bags
  • To preserve quality, we are only able to ship whole bean coffee
  • All orders are roasted, packed and shipped each Thursday
  • For more information on shipping, see our 'Shipping' page