The high-altitude Chalatenango district of Alotepec-Metapán in El Salvador is known for producing some of the country's most exceptional, often award-winning coffees. We first met Jaime Guevara nearly a decade ago after his coffee won a regional quality award. His coffees have since become a an approachable mainstay in our range, known for clarity, consistency, and in this case a classic view of El Salvadorean coffee.

The farm is focused very much on quality and Jamie uses raised drying beds to better control the drying phase after fermentation of his coffee. With support from Artisan Roast, a shading system was introduced for these drying beds which helps the coffee to be cured at lower temperatures. This refinement helps preserve sweetness and boosts overall quality.

Although most of his production uses the honey process, we purchase a specific washed lot each year to reflect a more traditional El Salvador style. This was the most common processing choice when El Salvador became a go-to producing country for structured, sweet, moreish praline forward espresso coffees in the early 2000’s.