El Salvador Finca El Cipres


A Rainforest Alliance washed Bourbon scoring SCA 85.5 from the Gallardo family.

Milk chocolate, marshmallow velvet-sweetness with notes of dates, morello and vanilla. Pleasing acidity and a wonderful chocolatey aftertaste.

  • Character
  • Region
  • Processing
  • Delivery

The estate is made up of 90 hectares of coffee producing land and 5 hectares of natural  forest, which has allowed the wildlife to flourish. Starting at 1070 metres above sea level, the farm is a long thin strip of land which climbs up to 1800 masl, producing 3000 bags annually. This coffee is grown in El Pepeton - a parcel of land spanning 7 Hectares, which sits between 1350 and 1500 masl, just above the central region of the estate. The coffee picked is a Bourbon varietal that has been grown under the shade of trees in the nutrient rich volcanic soil.

The family are currently going through the process of replacing old coffee plants across the farm and are looking to improve quality and yield for future harvests. The estate has also re-introduced the old practice of 'agobia', which involves cutting and growing to improve the yield.

Finca El Cipres is located on the North West slopes of the Picacho Volcano in the Bálsamo- Quezaltepec coffee region, within the municipality of Nejapa, San Salvador.

The farm was originally bought in 1880 by Dr. Emilio Alvarez Lalinde. When his family migrated to El Salvador from Colombia. The family brought with them their strong ancestral  links and vast knowledge of coffee production. In 1992 the estate was taken over by the Alvares Gallardo family, who brought a new passion and dedication to the farm, working hard to achieve Rain forest Alliance certification, in addition to improving all aspects of the estate.

There is a strong emphasis on community at the El Cipres Estate, the family strive to ensure all workers are treated with respect and dignity. The permanent staff who live on the farm all year round have their food subsidised by the farm owner and during the picking season, all staff receive daily meals and coffee. The houses of the permanent staff have also been provided with new efficient reduced smoke cooking stoves, in addition to the installation of volcanic stones which act as filters for the waste water, to reduce pollutants reaching the soils.

Once the coffee has been harvested it then travels to the El Borbollon mill, which is located in Santa Ana. Upon arrival, it is pulped and the cherries are emptied into tanks of water. The  cherries are then pumped into a depulper, that removes the skin of the cherry from the beans. The beans are then moved into channels of fermentation tanks, where they will rest for 13 to 15 hours and the naturally present bacteria and microbes will break down the sugars and alcohols in the mucilage of the bean. The beans are then washed again before being transported to the drying patio, where they are then dried for a period of 8 - 10 days.


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