EL SALVADOR EL CIPRÉS

El Ciprés Estate sits on the northern slopes of the Picacho Volcano in the Balsamo–Quezaltepec region of El Salvador. The farm has been in the same family since 1880, when Dr Emilio Alvarez Lalinde acquired the land after migrating from Colombia. Today, the estate is run by the Alvarez Gallardo family, who took over in 1992 with a renewed focus on quality, sustainability and social care.

Spanning elevations from 1,070 to 1,800 metres above sea level, El Ciprés produces around 3,000 bags annually. The family has reintroduced traditional practices such as agobía — bending mature coffee trees to encourage continuous production while allowing new vertical growth — helping to improve yields and long-term plant health. With a permanent workforce living on the estate and strong ties to the neighbouring school, El Ciprés represents a deeply rooted, community-focused approach to coffee production.

Natural process:

• Selective hand-picking of ripe Red Bourbon cherries
• Whole cherries dried slowly to enhance fruit sweetness
• Careful monitoring to preserve balance and clarity

The result is a fruit-forward cup with chocolate depth and a smooth, rounded mouthfeel.

El Ciprés Estate combines long-term environmental stewardship with strong social responsibility. Alongside 90 hectares of coffee production, the farm protects 5 hectares of natural forest to encourage biodiversity. Water is filtered through volcanic stone systems to reduce pollution, and efficient low-smoke cooking stoves are provided to farm households. Worker wellbeing is central to the estate’s ethos, with subsidised food, daily meals during harvest, and ongoing support for local education.