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El Salvador

El Manzano

Producer Emilio Lopez Diaz runs 6 farms—all located in the western part of El Salvador. In his coffee, we find flavours of strawberry, grape and purple Hubba Bubba.

Body     Acidity

Roasted omni for filter and espresso

Brace yourselves for a truly Very Special (and rare!) coffee: a natural Geisha lot from El Salvador!


We think this coffee is Very Special for 3 reasons:

  1. We find it hard to come across high-quality coffees from El Salvador—this one definitely stands out! The country’s politics during the last century has been full of instability, hence affecting the agricultural economy, global exports and incentives for farmers to keep producing coffee. Plus, their mountains are generally lower in altitude than, say, Colombia or Peru, directly impacting the general flavour potential.

  2. It’s a Geisha varietal—say no more.

  3. It’s a natural process—a rare sight on our cupping table! We have a soft spot for the refined notes of washed methods, and we’ll only buy naturals if they present great flavours without too much craziness and over-fermented notes. This lot has been carefully executed, and the natural process is not overpowering but still gives a tonne of fruitiness. It’s delicate yet punchy.


El Manzano is owned and run by Emilio LĂłpez DĂ­az, who has earned a respectable spot in El Salvador’s specialty coffee scene. He is a seventh-generation coffee farmer who, sort of unexpectedly, had to change course to his life plan:

“In 2000, Emilio Lopez Diaz had a decision to make. A recent graduate of an engineering management degree at the University of Portland, Emilio could follow his original plan to open a microbrewery in his home country of El Salvador, or, he could join the family coffee business.” (Source: BeanScene)

Before graduating and while still living in Portland, he learned to roast coffee through the Roasters Guild of the Specialty Coffee Association of America and his own contacts. Upon his return to the home country, he sourced processing equipment and learnt about farm management and product marketing. Eventually, he realised there were benefits in the economies of scale, so he slowly purchased more land. Today, he runs 6 farms—all located in the western part of El Salvador.

This is a too-brief summary, but the life and process of Emilio is certainly an interesting and inspiring story worth checking out. Here are a few interviews and resources that you can visit anytime online:

Interview at Sucafina
Interview at BeanScene
Interview at Barista Magazine


As we mentioned, this lot features the revered Geisha varietal, which has grown at 1330-1550 metres above sea level. The cherries have been harvested manually and fermented through a natural process. Finally, they’ve been dried on raised beds at the facilities in El Manzano.


Hope you love the coffee and appreciate all the work behind El Manzano’s farm and people. Let us know if you have any questions about its brewing!


All the images and information about this coffee and its producers have been kindly shared by the importer, Condesa Co Lab, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


Emilio LĂłpez DĂ­az


El Manzano


El Salvador


Santa Ana


1300-1550m above sea level







Tasting notes

Strawberry, grape, purple hubba bubba

Roast style



Gesha varietal

An exceptionally high quality variety that has grown in popularity, Gesha is named after the town of Gesha in Ethiopia where the seeds originated.

The location

Coffee from El Salvador

El Salvador, the smallest country in Central America, is colloquially referred to as the ‘Land of Volcanoes’. Renowned for producing exceptional coffees with great clarity and sweetness. The coffee industry first took off after their primary crop, indigo, declined with the invention of chemical dyes in the 19th Century.

Farm processes

Natural process

This technique leaves some flesh on the coffee cherry during processing and drying. This results in flavours which may show jammy fruit and a little winey-ness.

Coffee delivery: coffee in resealable bag and farm information card

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