Ternura is a Café de Palo, and it means: "Tenderness." It evokes my grandma's Tenderness of heart.

Coffees classified as Ternura are produced in DO Cacauhatique, El Salvador, have been dried naturally, and are of a genetic variety known for their excellence in the cup such as Pacamara, Geisha and Bourbon and are cultivated at the high altitudes.

Alacranes Café is a Café de Palo, and it means: “Scorpions Coffee.” It references the name of our home town in El Salvador where our love for coffee was born, Arambala, near the border with Honduras.

Arambala is a word of Lenca origin which means "river of scorpions."

Our coffee Alacranes is our darkest roast profile, and it is roasted with our espresso consumers in mind. It is bold and rich, smokey, robust, intense and powerful. That is, it stings like the Scorpions. Hence the name: Alacranes Café.

Roasted medium-dark, Aurora is a Café de Palo, and it means: “Dawn.” It evokes the arduous labor that goes into producing this coffee from dawn until sunset.

It also means that this is your early morning cup of excellence to inspire you to create.

This is my dad’s specialty. He likes his coffee “black” and “slightly bold.” As a kid he would rise before dawn to go work the lands in La Nauhaterique region, now in the territory of Honduras. This coffee is in honor of him.

Brillante is a Café de Palo, and it means: “Bright.” It refers to bright notes found in some coffees. In coffee terminology, brightness refers to citrus notes found in the aroma and flavor profile of some coffees. The profile of the coffee depends mainly on two factors: 1) the terroir such as the shade trees around the coffee plant, and 2) the bean genetic variety itself which determines the coffee's unique characteristics. Knowing the genetic variety of our coffees allow us to know its natural characteritics as well as key factors that are important in the environmental sustainablity challenges of the coffee industry.

Dulzura is a Café de Palo. It means: “Sweetness” for the sweet and floral notes that exudes from a coffee that has been dried naturally. The beans are left to ferment 1-2 days in the bags, and then spread out in the mornings and then recollected, piled, and covered at night to protect the coffee cherries from the mist of dawn.

From the harvesting to the roasting, to the cup, coffee requires a delicate and precise processing. We execute these processes manually and with the naked eye for more precision and refinement. For example, harvesting manually increases the quality of the coffee by picking only the ripest cherry without damaging the plants.  A naturally dried coffee is dried in its pulp and takes longer to dry, allowing the coffee bean to impregnate itself longer with the sweetness and floral characteristics of the honey around the cherry. While drying, the agricultores manually clean the batch by removing leaves or branch remnants. These practices combined produce a cup of the most excellent quality. It's coffee produced with great care and artistry.

The other drying processes are “Washed” and “Honey,” both of which require the use of machinery to remove the pulp and honey that surrounds the coffee bean. The coffee dries faster.

From the tree to your cup, we know the origin of our coffees. Establishing the geographical location of the fincas serve to know the terroir and all natural factors that influnce the aromas and taste profiles of our coffees. Also, knowing the origin of our coffees allow us to know the people that cultivate them and their history.

Ternura is a Café de Palo, and it means: "Tenderness." It evokes my grandma's Tenderness of heart, for this is, in fact, my grandma's coffee, and it reflects the love and hardwork that goes into producing it; it reflects the love and sacrifice of my grandma's life.  Single Origin Special Edition from dad's small finca.