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El Salvador El Molino

El Molino is the largest farm owned by the Salaverrias' family who operate under the name JASAL (Jose Antonio Salaverria). Unlike much of their other land, this farm faces away from the ocean and features a more varied topography, creating microclimates within the farm.

This lot of 'El Molino' plot cherries certainly benefits from the unique coastal conditions; it’s a plum pudding of a coffee with loads of dark milk chocolate and an accent of citrus acidity.

These are the men, women, families, communities, cooperatives, and organisations we admire. They cultivate, harvest and process the coffees we source and roast, to share with you.

Tasting notes describe the sensory qualities of the coffee; batching aroma, flavour, body, acidity and finish together to provide a snapshot of what you can expect. It's a subjective shortcut, but it's our take on it.

Higher altitude generally means tastier coffee. Cooler mountain air slows coffee cherry growth, leading to denser beans with more complex flavours. This translates to brighter acidity, fruitier notes, and a richer overall experience. The sweet spot is between 1,220 and 1,850 metres above sea level (masl). Below 920 meters, coffee tends to be milder with earthier, savoury tones.

Coffee processing methods refer to the techniques used to remove the fruit from the coffee bean after harvesting. The most common methods are; washed processing, natural processing, and honey processing.

The washed process involves pulping, fermenting, and drying the coffee cherries, resulting in clean, bright flavours. The natural process dries the entire coffee cherry, producing coffees with a sweeter, fuller body, and often fruity notes. The honey process is a hybrid method that partially pulps the coffee cherry before drying, offering a balance between the washed and natural processes. The processing method significantly impacts the final flavour profile of the coffee.

A coffee varietal refers to a specific type or cultivar of coffee plant. Like grape varieties for wine, coffee varietals play a significant role in determining the final flavour profile of the coffee. Different varietals have unique characteristics, linked to acidity, sweetness, body, and aroma.

We aim to work with coffee producers for as long as possible, forging relationships where they can depend on us to purchase their coffee and we can rely on them to produce exceptional beans. It's a two way street, and truly enables sustainability of the supply chain.

This refers to the process we use to transform green coffee beans into roasted coffee. It involves factors like temperature, time, the rate of heat application, and bean density.

Different roast profiles result in varied flavour profiles and we roast our own way here at Craft House. Our profiles are unique and give our coffees character. As a specialty roaster we tend to avoid the darker end of the spectrum but we do crowd please. A lighter roast emphasises the bean's origin and acidity, while a medium roast balances acidity and sweetness. A darker roast, brings out bolder flavours like chocolate, caramel and nuts.

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The Story

El Molino is the largest farm owned by the Salaverrias' family who operate under the name JASAL (Jose Antonio Salaverria). Unlike much of their other land, this farm faces away from the ocean and features a more varied topography. The direction and strength of winds can influence temperature and humidity, and create microclimates within
the farm to the benefit of these cherries.

The lowest altitude lot on Finca El Molino is called El Padre, and Buena
Vista marks the farm's highest point. The majority of the farm cultivates
Bourbon, with Hybrido de San Francisco (HSF) making up most of the remaining
area. Another El Salvadorian variety, Pacas, is also present and was the origin
of HSF on the Salaverrias' San Francisco farm.

The green-tipped dwarf varietal Pacas is fairly common in Central
America, being a natural single-gene mutation of Bourbon. Its smaller size
allows for higher planting density per hectare, potentially leading to a
greater yield for the farmer.

Tomas Mendoza, the farm manager, has worked for the Salaverrias for over
a decade. He is currently overseeing the removal of the old processing station
on the farm, as all of the Salaverrias' coffees are now processed at their own
beneficio, Las Cruces. Although the mill at El Molino was abandoned some time
ago, before the 2002 purchase of Las Cruces, it used to be their processing
centre. They still maintain some patios here for drying during the busy season.

CRAFTSTACK™ Programme

CRAFTSTACK™ is our remastered sourcing and sustainability programme.

We only work with high-grade 100% Arabica beans that meet our strict standards. We can pinpoint exactly where our coffee beans come from and who produces them and we always pay our fair share. It’s only right.

We set standards, make change, and spearhead a fair and transparent approach to coffee. One that builds genuine relationships, rewards quality, and ripples across the wider coffee community.

We’ve set quality foundations and defined expectations for our green coffee partners, established a ‘lens’ that filters our coffee selections, and made commitments to make change as a result.

We prioritise smallholdings and those farms striving to do better. We form long-term relationships, and repeat-purchase harvests to support our producers.

Continued cooperation, harvest-to-harvest makes us all better, bonded. This is the way we forge forward. Progress made, but there’s still more to do.

Shipping + Returns

We are an independent specialty roaster and aim to roast to order. Our goal is to dispatch all customer orders within 2-3 working days of receiving them at the Roastery.

We roast coffee daily and post every Monday, Wednesday and Friday, so you should get fresh coffee within 48hrs of us processing your order. Please note that seasonality and peak periods can affect timings.

We ship for FREE over £25* and also offer local collection.

We dispatch with tracked Royal Mail 48 as standard. Please note that we only deliver to the UK at this time for web orders.

Coffee is a perishable natural product so we are unable to accept returns on coffee orders unless there has been an error. You can return non-perishable products within 28 days of the dispatch date.

For full details please cast your eyes over the full Shipping + Deliveries and Returns + Refunds policies, check out our FAQs, or email us at info@crafthousecoffee.co.uk for more information. We're here if you have any questions.

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Roast Breakdown

For El Molino, we really wanted to highlight the darker chocolate and sweet notes in the cup. To do that, we pushed the development a bit further. When we tried a lighter roast, we found that a lot of those rich, boozy flavors just faded away. It was a bit of trial and error, but we kept tweaking until we found the right balance. Sometimes, dialing in the perfect profile takes a few tries, but it’s all worth it when you end up with a brew that’s full of those deep, delicious flavors.

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Regular deliveries of freshly roasted specialty coffee direct from the Roasthouse, straight to your door. Play it safe with a bestseller or go off-track and switch things up. Choose your coffee, frequency, quantity and grind, and start, stop, flex or change whenever you like. It’s that simple.

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