El Salvador San Cayetano Apaneca


El Salvador San Cayetano Bourbon Natural
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raw green bean Green coffee is raw Roast prior to consumption

This new El Salvador Microlot comes from Rafael and Carmen Elena Silva. In the early 1920's, Rafael's grandfather, Arturo Silva, named this farm San Cayetano after he purchased it. This 15 hectare farm is 100% Bourbon and is located in the volcanic Apaneca- Ilamatepec Mountain Range in El Salvador. It is 1400m above sea level which makes it one of the highest altitude farms of the Apaneca-Ilamatepec Mountain Range. All the coffee from the farm is hand-picked and processed at the Silvas mill, Beneficio San Pedro. With their own mill, the Silva's can closely manage the processing and quality control. The coffee cherries are pulped after they arrive at Beneficio San Pedro to remove part of the fruit on the outside of the coffee parchment and dried on raised beds in a greenhouse with workers turning the beans regularly. This ensures the coffee does not over ferment and dries evenly.

Not only do the Silvas produce amazing coffees, but they are also committed to the environment by recycling coffee pulp, using earthworms to process the pulp and create compost that goes right back into the coffee trees. The coffee trees here are shade grown with trees native to the area which conserves soil moisture and avoids erosion. To protect against erosion, the Silvas plant natural barriers and drill holes to help with the drainage and to minimize flooding. The rain reservoirs collect rain during the wet season and sustain the farm during the dry season.

Cupping Notes: Sweet, mixed berry, milk chocolate, honey, syrupy.

Try before you stock up with a 1/2lb sample!!

Coffee Bean Matrix Attributes

  • CountryEl Salvador
  • Local RegionApaneca
  • ProcessNatural
  • VarietyBourbon
  • Altitude (meters)1,400 masl
  • HarvestDecember- March
  • Organic CertificationNo
  • Fair Trade CertifiedNo
  • Rainforest Alliance CertifiedNo
  • DecaffeinatedNo
  • Brightness:6
  • Body:5
  • Aroma:4
  • Complexity:5
  • Balance:6
  • Sweetness:6
  • Chocolaty:heavy bean
  • Buttery:medium bean
  • Fruity:heavy bean

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Customer Reviews

Average Rating

by on October 31, 2022

Roasted past full city, so a little on the dark side. Nice roast, full flavor. Smooth, but not so smooth that there's no bitterness, which for me makes a well rounded coffee. Nice full aroma.

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by on August 31, 2022

A very pleasant coffee in every regard. Roasted to Full City+ with nice results that gave enough interest and variety to keep the tastebuds and olfactory nerve working overtime. :P The dry fragrance of the ground beans gave a sneak peek of banana and a general, tropical scent. The wet aroma of the grounds while brewing in a pour over was a more pungent banana, like one that is quite ripe and therefore sweet. Some lemon zest also came out in the aroma. The Americano (Espresso + hot water) is usually my first stop in the brewing methods, and I tasted vanilla bean right away, in the front of my palate in the hot cup. There was a mild and pleasant sweetness, a tropical fruit blend, subtle lemon and a thick body. The Melita pour over had some lovely differences. Lemon was highlighted in the mid-palate, and the white sugar sweetness consistently tied things together through the cup. The banana tasted ripe and, along with the tropical notes, were present in the background. The Chemex pour over had enough differences to make it worth noting. The milk chocolate peeked through, making it taste a bit like a chocolate-covered banana. The vanilla bean made an encore as the cup cooled as well. The only time I really tasted much of the honey was in a milk drink, like a cappuccino. However, I can see how the ripe banana flavor may be due to roasting the beans a tad darker than I usually would for a sample. (Aka, sI need to stop multi-tasking!! Lol)

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by on April 7, 2022

Dark roast. The only words I can think of for this is, very smooth.

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