Chocolate, walnut, smoky accent
About This Coffee
El Salvador Cerro Las Ranas Honey comes from the family-run farm of the same name—literally “Hill of Frogs”—in Apaneca, within the department of Ahuachapán, El Salvador. The name honors the farm’s lagoon, home to thousands of frogs, set amid the rolling highlands of this classic coffee-growing region.
The coffee is produced by JASAL, a multi-generational family operation led by José Antonio Salaverría and his sons. From year-round farm management to rigorous quality control in their cupping lab, the Salaverría family brings meticulous care to every stage of production. The farm sits at elevations of 1,450–1,780 meters above sea level and grows a diverse mix of traditional and modern varieties, including Bourbon, Pacamara, Sarchimor, Pacas, Catuai, and Caturra.
This particular lot is processed as a honey (pulped natural). Perfectly ripe cherries are carefully depulped, then the beans—still coated in their natural mucilage—are dried on clay patios under constant turning to ensure even development. The result is a thoughtfully prepared coffee that reflects both the distinctive terroir of Cerro Las Ranas and the Salaverría family’s long-standing commitment to quality.
Taste Notes
A lovely slightly-exotic daily drinker. Light to medium roasts are preferred with our favorite roast being right in the middle of the cracks. Lighter roasts have a hint of floral/citric acidity with just a touch of sweet and delicate red fruit coming from the honey processing. A bit on the nutty/chocolaty side for its balance, starts as a dry nutty at very light roasts, turns more chocolaty as the roast gets darker.
A little front loaded with the more acidic and fruity tones at traditional light roasts. Medium roasts have better balance between light an dark tones cutting out some acidity; smooth, rich and sweet edged. Dark roast loses the more exotic acidity and fruity edge but turns very thick, nutty, semi-sweet chocolaty with smoky accents.
Technical Information
- Origin: El Salvador
- Region: Apaneca, Ahuachapán
- Altitude: 1450 – 1780 masl
- Cultivar: Bourbon, Pacamara, Sarchimor, Pacas, Catuai, and Caturra
- Process: Honey
- Producer: Jose Antonio Salaverria and his family