Olfactory - El Salvador

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Brand Olfactory

Mario Acosta's farm in the Apaneca-Ilamatepaw region of El Salvador






1350 - 1450 masl

Roast Profile


Tasting Notes

Notes of Scrumpy Cider and Almond

Coffee Facts

SCA Score - 86

Mario and his family have three estates in this region, all near the town of Concepcion de Ataco. The town itself has been under some form of human occupation for 1,500 years, and civilisation in the area goes back even further. Evidence of human civilisation has been found extending back 2,600 years. The land is peppered with ruins of Pipil and Kaki structures; in fact, on one of the family farms (nearby Nazareth), there exist two pyramids dating back to 200-900 AD that have been preserved intact, and it is a regular occurrence that artefacts thousands of years old are regularly turned up while cultivating the land. Many indigenous cultural practices and customs persist, particularly in the smaller villages surrounding Ataco, contributing cultural richness to this already biologically diverse region.

The family takes their role of stewards of the land very seriously and have gone great lengths to achieve Rainforest Alliance and C.A.F.E. Practices certification. They take a holistic approach to sustainability, which includes the well-being of ecosystems as well as societies. To them, the interests of humans and nature are intertwined and dependent on development that is environmentally sound, socially equitable and economically viable. They do their utmost to protect wildlife and conserve sources of water, ensure good working conditions for their workers and have occupational health and safety programs in place.

Mario and his family also take a stringent approach to quality. The coffee on the family’s farms is selectively hand harvested, with only the best and ripest cherries being selected at each ‘pass’. All coffee is meticulously sorted before being delivered for processing to the nearby Beneficio El Carmen. Fernando Alfaro, the owner of the mill and El Carmen Estate, works with the family to process their coffee to their specifications so as to assure its quality and consistency. The majority of coffee from Nazareth is fully washed, soaked and pre-dried (though there are also now mico-lots of semi washed and honey processing) before moving the parchment onto traditional clay patios or raised beds to dry. This particular lot is an exceptional lot of Naturally processed Bourbon cherries. These cherries have been started on raised beds before eventually being moved onto clay patios. The coffee is sun dried and regularly turned until it reaches 12% humidity.

Mario’s main objective is to continue the standards and encourage participation in competitions and the like to raise awareness of the quality that is harvested on his farm.