El Salvador La Campanula (Organic) Espresso

Juicy, tropical fruit, syrupy mouthfeel. Well balanced with intense lingering sweetness.

  • Organic
  • Shade Grown
  • Handpicked
  • Glyphosate Free

  • We’re thrilled to introduce the 2021 harvest of this syrupy, sweet and full-bodied coffee from La Campanula in Santa Ana, El Salvador. At altitudes up to 1950m, producer Fernando Lima has cultivated the SL28 variety – originally developed and grown extensively in Kenya – since 2003. Fernando’s cousin was growing SL28 on his nearby farm at the time, and placed 5th in the inaugural El Salvador COE. The quality of the coffee impressed Fernando so much that he procured some SL28 seeds and has grown the cultivar at La Campanula ever since.

    Like all of the Lima family’s farms, at La Campanula coffee is grown 100% organically and sustainably, focused on the conservation of the natural forest on and around the Santa Ana volcano.

    This specific lot was harvested in January 2021 and processed naturally at Fernando’s family owned mill, Los Balcanes.

    • Producer Fernando Lima
    • Farm La Campanula
    • Processing Natural Process
    • Drying Raised Beds, 21-24 days
    • Varieties SL28
    • Harvest January 2021
    • Farm Certifications Organic
    • Altitude 1850 to 1950 masl
    • Region Canton Palo de Campana, Santa Ana
    • 20.2g

      ground coffee dose

    • 28


    • 42g

      espresso shot yield

    • 93.0º

      brew temperature

    This coffee has such great mouthfeel and syrupy sweetness, chase that tactility and richness over acidity when dialling in.

    This recipe was developed on a La Marzoco Linea PB, using a Anfim SPII+ grinder. We encourage you to play around to meet your personal tastes and equipment setup.

  • Fernando Lima proudly describes his coffee farms as a “Time capsule”; an idyllic snapshot of agriculture from the early twentieth century where farming practices were derived from the distilled knowledge and experience of generations.

    However, it was not a romanticised view of traditional farming methods that first led the Lima family to seek organic certification. In 2006 the Volcano Santa Ana (Ilamtepeque) erupted, destroying much of the farm’s infrastructure and damaging the coffee plantations. Mineral dense volcanic ash covered much of the plantation as it does approximately every 100 years. In conjunction with the chemical agricultural products that had been used on the farm prior to the eruption, the ash served to acidify the soil to such an extent that synthetic fertilizers were no longer viable and in fact would prove detrimental to plant health.

    Faced with a decision that had already been partially made by circumstance, the Lima family moved to take advantage of the natural wealth provided by the volcanic geology of their farms and restructure their entire operation, including the Balcanes coffee processing mill to be certified organic and adopt natural and sustainable methods of production.

    Fernando admits producing coffee in this manner is labor intensive as the many processes; weeding manually, applying organic compost, pruning the native shade canopy trees, and selectively picking ripe cherries by hand all take time and an experienced workforce. However, the Lima family’s continued success in the years following their organic conversion has come to reflect a measurable benefit to brewed coffee cup quality: Since the 2006 eruption, the family has had 16 of their coffees awarded the Cup of Excellence distinction, confirming that they are consistently amongst the best farms in El Salvador.


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