Nested high up on the slopes of the Santa Ana Volcano in El Salvador lies the first farm we ever visited back in 2016, the beautiful Finca Santa Elena. The farm is owned by Fernando Lima, a 3rd generation El Salvadorian coffee producer (and a lovely man). The first time on a coffee farm is one of those 'OH WOW' moments especially when the coffees taste this good.

On arriving at Santa Elena the first experience was of a freshly picked pile of cherries being sorted ready for collection and transportation to Fernando's own micro-mill Los Balcanes. Harvest time - perfect timing.

Santa Elena is located in Palo de Campana, Santa Ana on the Santa Ana volcano. It was established as a coffee plantation around 1930 and has for long been known for its very fertile lands and organic production practices, and frequently receives volcanic ash making the soil even more rich and fertile. Abundant flora and fauna are also found in Santa Elena, with a large portion of the farm is preserved as a natural forest, right beside the “Parque Nacional Los Volcanes” reserve.

Fernando took us on a tour around Santa Elena amongst the coffee trees growing varieties including Bourbon, Pacamara, Kenya, Yellow and Red Caturra. That first experience of picking a ripe cherry, squeezing the seeds out and sucking on the mucilage and sticky cherry skin is something never forgotten.

It's been a while since we've had Fernando's coffees on the Crankhouse list, and this year we got in early and were able to secure two excellent lots. This naturally processed Bourbon and a washed Pacamara which will follow shortly. Fernando has placed highly in numerous Cup of Excellence competitions over the years and is known for classic flavour profiles and low-intervention processing. This means his naturals are 'clean' and not full of the 'funk' we've seen in other origins and other producers over the past few years. Sweet and clean with some tropical notes and a syrupy body.