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A polished and charming honey processed coffee from an award-winning farm. Rich milk chocolate and roasted hazelnut flavours meld with an orange citrus zestiness on a sweet, fudge like finish.

Producer:  Jaime Guevara

Region:   La Palma, Municipality of Chalatenango , Alotepec-Metapán

Farm:   Finca don Jaime

Cultivar:  Pacas

Process:   Honey Process 

Altitude:   1650m asl


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 half a dozen years ago because his farm, Finca Don Jaime, had won a local quality award. Since then, Jaime’s coffee has been consistently delicious and approachable, representing a classic view of El Salvadorean coffee so well.

The farm is focused very much on quality and Jamie has installed raised drying beds, more typical of those found in East Africa to better control the drying phase after fermentation of his coffee. These beds improve control over traditional concrete patio method and to help move Jaime’s coffee quality further Artisan Roast have funded the building of a shading system for these beds. This helps the coffee to be
cured at lower temperatures, retaining sweetness and improving quality.

Of the farms four cultivars, this selection is a Pacas honey processed micro-lot. Full of moreish dessert like attributes led by rich milk chocolate and roasted hazelnut flavours and balanced by an orange marmalade like finish. More subtle flavours of raisin, blackberry and nut-macaroon are enhanced by a creamy fudge- like mouthfeel and positive sweetness. The sweetness balances off the acidity with is medium to low in intensity, just enough to bring structure and support to the aftertaste.
Balanced, accessible coffees like Don Jaime are ideal for experimenting with different coffee makers, each of which highlights different flavours.
If you are brewing Don Jaime as an espresso here’s a starting recipe
we enjoyed in the lab on a La Marzocco GS3/VST20g basket/k30 grinder:
Ratio: 1 : 2.11 ratio / 19g : 39.4g
Brew time: 27 - 29 seconds
Brew Temperature: 94.2°C
TDS: 9.60%
Extraction: 20.63%

If you’re not sure about ratios this means ‘dry coffee weight: brewed coffee weight’. Weight is a more consistent way of measuring than volume and we always recommend using an inexpensive set of digital scales that have 0.1g resolution when brewing at home.
If you can change the temperature of your espresso machine, we’ve added notes on suggested temperature. Changing temperature can impact on the types of flavours most present as well as the intensity of the acidity in an espresso.

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