El Salvador Picacho Superior
The Holman family has been producing coffee in Apaneca-Ilamatepec for over 120 years. They expanded on their initial property, Finca Santa Isabel, by purchasing Finca San Blas and Finca Antioquita. Today, owner Jeff Holman continues his family tradition of coffee farming with a focus on protecting the environment through the farms’ Rainforest Alliance certifications. The composition of each lot varies but is traceable to the farm level.
In addition to their focus on their environment, the Holman's are also dedicated to ethical farming and employment practices. There are a school and church on the land, as well as 16 houses for workers. These homes were renovated in 2019 and 2020 to ensure that employees have access to safe, affordable housing.
The farm protects both workers and the environment by being completely herbicide-free. They also preserve the over 35 native plant and animal species living on the farm and reduce pollution as much as possible.
In addition to the bourbon in this lot, the Holman's also cultivate Geisha and Pacamara.
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.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: November 2025, Harvest Season: 2025
Acidity & Brightness: Moderately bright and sweet
Balance & Finish: Fairly balanced with a warm, lingering finish
Body & Texture: Rich body with a velvety texture
Flavors: Chocolate, Walnut, Caramel & Lime
Grade: SHG, Grown at 950 - 1910 masl
Processing: Fully Washed
Grower: Jeff Holman
Region: Apaneca-Ilamatepec Mountain
Varieties: Bourbon
Recommended Roast Range: City+ to Full City+ (Light-Medium to Medium-Dark)
Most folks will likely prefer this coffee right at Full Medium roast or after the 1st crack has ended but before the 2nd crack begins. That’s where we found the best combination of sweetness, body and brightness. Lighter roasts will exhibit more a bit more fruit and acidity while darker roasts will really lean into the dark chocolate and toffee character in the coffee.
