Coffee El Salvador Aladfar Honey, buy online

Name: El Salvador Aladfar Honey
Brand: My Store
Price: 16.7 EUR
Availability: InStock

About coffee
About farm
About region
Brewing methods
Grind

Variety: Bourbon

Region: Apaneca-Ilamatepec

Altitude: 1,425 - 1,700 meters above sea level

Process: honey anaerobic

Roast: filter

Q-grader's rate: 87,5

Bourbon variety, grown on Finca Miramar in Juayúa, in El Salvador’s Apaneca-Ilamatepec region. Hand-picked selectively, with cherries sorted by ripeness on arrival. Processed as anaerobic honey: the whole cherries ferment without oxygen, are then pulped and dried slowly outdoors using the “sleeping bag” technique.

Cup notes of muscovado sugar, raspberry, white flowers, lemon and green tea — with bright citric acidity, a silky body and a clean, tea-like finish.

Andrés Salaverría is the fifth generation of a family that has grown coffee in El Salvador for more than 100 years. After completing the Ernesto Illy Master’s in Coffee Science and Economics, he returned home in 2011 to run the commercial and processing side of the family business, while his father, José Antonio, continues to lead the work in the fields. The family farms in Atiquizaya, Concepción de Ataco, Juayúa and Apaneca, and is known for experimenting with new processing methods. Andrés also runs the Beneficio Las Cruces mill, where a large share of the coffee comes from small local producers he works with directly.

Finca Miramar covers 63 hectares of sandy loam soil. Every lot from Miramar carries the name of a star, and Aladfar — one of the stars of Lyra — leads the series.

Apaneca-Ilamatepec, El Salvador

Apaneca-Ilamatepec is a volcanic mountain range in western El Salvador, stretching across the departments of Ahuachapán, Sonsonate and Santa Ana. It is the country’s largest coffee region — roughly every second coffee tree in El Salvador grows here — with farms climbing from 500 to over 2,300 meters around the Santa Ana (Ilamatepec) volcano. Fertile soils formed by volcanic ash, a cool highland climate and dense shade cover — more than 90% of Salvadoran coffee grows under trees — give the cherries time to ripen slowly.

Traditional Salvadoran Bourbon still dominates the region’s plantations. Coffees from Apaneca-Ilamatepec are valued for their sweetness and balance, with a clean, lively acidity and notes of chocolate, caramel and stone fruit.

Hario V60 Recipe

Ingredients and dosage

18g coffee (medium grind)
270ml water (93ºC)

Brewing steps

Rinse filter, discard water
Add coffee, bloom with 45ml water (30–45 sec)
Pour 270ml water in 4 stages (finish by 2:40)

Cezve (Turkish Coffee)

Ultra-fine, powdery grind — ideal for traditional cezve/ibrik brewing. Creates a rich, intense cup with velvety texture.

Moka Pot

Fine grind, slightly coarser than espresso. Designed for stovetop brewers to deliver a strong, bold flavor with good body.

Espresso (Universal)

Balanced fine grind calibrated at setting 6 on our EK43. Suitable for most home and professional espresso machines. Offers optimal extraction with balanced acidity, sweetness, and body.

Filter Coffee Machine

Medium grind for classic drip brewers. Provides clean, smooth flavor with moderate strength.

V60 (Pour-Over)

Medium to medium-fine grind. Calibrated for flow control and clarity — highlights delicate floral and fruity notes.

French Press

Coarse grind. Ensures easy plunging, clean body, and less bitterness.

Roasted 4 times a week

We don't roast in bulk and store. Every batch ships within days of roasting — so you always get coffee at its peak.

Single-origin only

Every coffee comes from one farm, one lot. You taste exactly where it grew — not a mixed average.

Specialty grade, Q-scored 82+

All our coffees meet the international standard for specialty quality. Carefully selected and roasted on our Giesen roaster in Lisbon.

Quality controlled by a champion

Every roast is cupped and approved by our Head barista — 2025 Portuguese AeroPress Champion and certified SCA judge.

FAQs

Yes, we ship across Europe. Shipping costs for international orders you can check here. Free shipping within mainland Portugal for orders over €35.

We typically process orders within 2–3 business days, and delivery within mainland Portugal takes another 2 days after that.
So you can expect your coffee within about a week of ordering.

For international orders, delivery times vary by destination.

Since coffee is a consumable product, we don't accept returns. However, if something arrived damaged or incorrect, contact us and we'll make it right.

Keep the bag sealed at room temperature, away from direct sunlight. Unopened, it stays fresh for up to 12 months. Once opened, we recommend finishing it within 2 weeks and grinding just before brewing.