El Salvador - Coffee of the Volcano

Full Cupping Notes

This coffee is all about deep sweetness, rich chocolate, and a nutty warmth, balanced with a subtle citrus lift. Grinding the beans releases dark sugar and cocoa aromas, softened by hints of walnut and raw almond. As hot water hits the grounds, waves of caramel rise, layered with a smoky touch of crème brûlée crust.

The first sip is smooth and structured, with raw sugar and caramel notes leading the way. A soft citrus acidity adds brightness, while milk chocolate and candied walnut bring depth. As the coffee cools, delicate pistachio and almond nougat emerge, rounding out the experience with a velvety sweetness.

Perfect for espresso on its own or as a bold, bittersweet component in a blend.

Farm Details

High in the Apaneca mountains of Ahuachapán, near the Santa Ana volcano, Finca Miravalles is where is produced some of the finest El Salvadoran coffees. From its slopes, you can see the nearby town of Atiquizaya, a reminder of the deep-rooted coffee traditions of the region.

At 1500 meters above sea level, Miravalles is part of a larger network of coffee plots, with some dedicated to single cultivars and others a diverse mix. The Duarte family remains committed to Bourbon and Pacamara, despite their susceptibility to leaf rust, believing in their superior cup quality. Through meticulous farming, with proper spacing, pruning, and careful soil management, they ensure their plants remain healthy and thriving.

Each step of the process, from harvest to milling, is handled with precision. Instead of being blended into larger lots, this coffee is treated as a micro-lot, maintaining the unique character of Miravalles in every cup.

Total Score : 86.8