Sugared notes of turbinado and salted caramel provide a strong backbone, but it is the remarkable buttery body of this coffee that really set the stage, allowing red fruit, hazelnut chocolate, and white grape notes to dance across your palate.

Finca Malacara has produced coffee on the slopes of the Santa Ana volcano since 1888, and was one of the country’s most well-known brands until coffee production was nationalized in the 1980s. The micro-climate, picking practice and varietal used at Finca Malacara combine to express a distinct flavor profile. Pickers leave the cherry on the tree until it reaches a deep burgundy color instead of the usual bright red, contributing to richer sugars, more mid-range notes, and a round body. Additionally, this coffee is pure Bourbon, the original varietal brought to Martinique by a French sailor in the 1720s, and is still reputed for its complex fruit character and developed sweetness. While most other countries in the Americas have replanted with higher yielding cultivars, El Salvador’s production remains primarily Bourbon. The intense sweetness, elegance, and balanced fruit acidity of this varietal is preserved by the great care taken the family’s El Borbollon mill, where the coffee is processed.

The Alvarez family also demonstrates a remarkable commitment to sustainable environmental and social practices, providing exemplary living conditions, health care, and fair wages for the skilled people who work the land alongside them, as well as education and day-care for the children. The care, commitment and investment that goes into each aspect of this coffee is apparent in the cup: beautiful clarity, a bouquet of sweet fruit, and a caramel finish that is undeniable.