El Salvador Santa Elena – Natural (Organic) Filter

Red apple, cinnamon sugar, stewed berries. Sweet and rich with an intense raisin finish


  • Organic
  • Shade Grown
  • Handpicked
  • Glyphosate Free

  • We’re thrilled to introduce our first offering from producer Fernando Lima for 2021. At altitudes up to 1950m, Fernando cultivates Bourbon, Kenya (SL28), Orange Bourbon and Gesha varieties, grown mostly under the shade of ingas, cypress, corozo trees. 

    Finca Santa Elena is located in Palo de Campana, Santa Ana and is regarded as one of best organic farms in the country. In fact, Fernando’s coffees have placed in each of the last 18 COE awards, dating back to the origin of the competition in El Salvador.  

    Santa Elena was established as a coffee plantation around 1930 and has been part of the Lima family business since. Situated on the slopes of the Santa Ana volcano, Santa Elena is known for its rich and fertile volcanic soil. Flora and fauna are abundant in Santa Elena with a large portion of the farm preserved as a natural forest due to its location beside “Parque Nacional Los Volcanes”, a national forest reserve. 

    2021 has been an exciting year for Fernando, with his recent harvest of Gesha placing third in the 2021 El Salvador Cup of Excellence. This specific lot is an Orange Bourbon variety, harvested in January and processed at Fernando’s family owned mill, Los Balcanes.

    • Producer Fernando Lima
    • Farm Santa Elena
    • Farm Size 100 hectares
    • Farm Certifications Organic, RFA
    • Processing Natural
    • Variety Red Bourbon
    • Harvest March 2021
    • Farm Altitude Up to 1900 masl
    • Region Palo de Campana, Santa Ana
    • 20g

      ground coffee dose

    • 3:00

      total brew time

    • 300g

      total water volume

    • 93º

      brew temperature

    Our recommended recipe for Pour Over Brewing at home or in-cafe.

    We start with a 60g water bloom for 30 seconds.

    This recipe is developed on a Kono 01 Size dripper with Kono 01 filter papers. Other equipment configuration may require slight recipe modification.

  • 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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