El Salvador Emilio Lopez SL34 Natural

El Salvador Emilio Lopez SL34 Natural

in Tasting notes + farm info

Origin: El Salvador

Region: Santa Ana

Altitude: 1500 - 1550 meters above sea level

Farm: Chalchuapa, La Cumbre

Farm Size: 70 hectares

Owner: Emilio Lopez and Jose Roberto Santamaria

Variety: SL34

Process: Natural     

Tasting Notes: Jammy and sweet with notes of plum, peach and lychee.


This SL-34 lot from Emilio López and Jose Roberto Santamaría takes the high-quality SL-34 variety and gives it the best care and attention from producers with generations of knowledge and passion for coffee production. The result is priceless.  

This coffee is the product of Emilio López and Jose Roberto Santamaría’s multigenerational coffee producing families. They have a deep connection with their land and together, they joined forces to create Odyssey Coffees, an El Salvador and Portland-based coffee company.  

Their operations are located on 6 farms: Fincas Las Isabellas, Tapantogusto, Las Piedras, La Cumbre, El Manzano and Ayutepeque. ‍ 

When they merged their operations, Emilio and Jose worked together to ensure that they were using the same methods on all their farms and ensure that their quality is consistent and sustainable. They offer coffee to clients worldwide and have a strong recurring demand for their production.   

Finca La Cumbre is a plot on the highest-altitude land on the larger farm, Finca El Manzano. Finca El Manzano was founded in 1872 and has been in Emilio López’s family for generations. He planted new varieties and built an on-site wet mill in 2005.  

In order to support the producing communities near Finca Tequendama and Finca Las Isabellas, they created their project “Growing Together” in April 2021. They offered workshops for suppliers to help them increase their productivity and quality. They also offer medical assistance and educational programs for youth. 

Cherry is selectively handpicked and delivered to El Manzano’s on farm wet mill. Ripe, red cherry is washed and then transported to El Manzano’s patios. Cherry is laid on patios to dry and raked frequently to ensure even drying. It takes approximately 12 to 14 days for cherry to dry.   

Don’t be fooled by El Salvador’s small size. It was once the 4th largest coffee producer worldwide and continues to produce high quality lots. The country is known for its great cupping varieties, such as Bourbon and Pacamara. In fact, two beloved, frequently high-scoring varieties—Pacas and Pacamara— originated in El Salvador. 

Unlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee. 

Though coffee output in the country has been declining for over two decades – exacerbated by the CLR crisis – the approach to coffee production has changed from volume- to quality-driven. A new generation of coffee producers has sprouted around the country with a new vision and approach to production. Many of this generation are experimenting with processing and varietals.