PROCESS: Natural
VARIETY: Pacas, Bourbon
ELEVATION: 1,300-1,350 meters
ROAST: Medium-Light
BODY: Creamy/Full
NOTES: Savory, mellow, and tart with almond, cocoa, and clove

El Gobiado is a 13 hectare farm located in the Apaneca Illametepec mountain range region of El Salvador. There are 38,000 coffee trees planted, from various varieties of Bourbon and Pacas. The coffee at El Gobiado is picked ripe, dry fermented, and then put to dry on raised beds for 25 -28 days.

Known as “the land of volcanoes,” El Salvador is the smallest Central American country (roughly the same size as New Jersey), but its reputation among specialty-coffee-growing regions has grown larger-than-life, especially since the early 2000s. While coffee was planted and cultivated here mostly for domestic consumption starting in the mid-1700s, it became a stable and significant crop over the next 100 years, notably increasing in national importance during the late 1800s, when the country’s indigo exports were threatened by the development and widespread marketability of synthetic dyes.

El Salvador's most productive region, Santa Ana, borders Honduras and Guatemala along the western side of the country. Historically, El Salvador's largest estates and mills we're located in Santa Ana, making it the most well-known. Throughout the region, single producers, communities, and estates grow both traditional, new, and Kenyan varieties and then wash or dry coffees naturally.

100% ARABICA BEANS