All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.

All orders over $75 ship for free!

Coffee has been at the heart of El Salvador's agricultural heritage since the mid-1800s, when the country's volcanic soils and high elevations proved ideal for producing exceptional coffee. Although the industry faced significant challenges during the civil war of the 1980s, a specialty coffee revival beginning in the early 2000s helped restore El Salvador's reputation through a renewed focus on quality and direct relationships between producers and roasters.

The Familia Méndez Ortiz coffee is grown on the fertile volcanic slopes surrounding San Salvador Volcano at elevations between 1,300 and 1,500+ meters. The region's cool nights and warm days allow cherries to ripen slowly, developing the coffee's bright lemon acidity and notes of apple and toffee. Cultivating the classic Red Bourbon variety and using a traditional washed process, the Méndez family showcases the clarity and sweetness that have made Salvadoran coffees among the world's most celebrated. Their coffee reflects generations of farming knowledge and the remarkable terroir of one of El Salvador's most historic coffee-growing regions.

Variety: Red Bourbon
Process: Washed
Producer/Farm: Familia Mendez
Region: San Salvador
Altitude: 1,300 - 1,500 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.

Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups

Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.

Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.

Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.