This delicious coffee is grown on the slopes of the Santa Ana Volcano some 1500 metres above sea level. Santa Ana is El Salvador’s highest and most active volcano, these exceptionally high altitudes and rich volcanic soil which makes Santa Ana perfect for growing arabica coffee.

The coffee is grown on Finca Santa Petrona, a flagship farm within the Cafe y Tuxpal Beneficio estate. The farm was originally bought by Petrona Palacios de Diaz in 1927. Today it is owned and managed by her grandson, Federico Pacas.

Here, the coffee is sorted and shade dried on raised beds for 30 days – with the skins and fruit of the coffee cherry still intact. This is known as Natural processing.

During this drying time, the coffee cherries ferments, impacting intense sweetness, rich fruit flavours and boozy notes into the coffee. Finally the coffee is dry-milled and graded. Once in the UK, the Extract team carefully roasts these beans on vintage roasters, rescued from scrap and rebuilt by the team here.

A truly incredible filter coffee. Best enjoyed black.

For more incredible coffees from this region check out our Santa Petrona Anaerobic Honey Process from the same farm and Finca El Papayal Pacamara also from the Cafe y Tuxpal Beneficio estate.