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El Salvador

Los Guachipilines

Gloria Imelda Portillo De Diaz

Gloria works on the farm with her husband, Ricardo Adelmo Diaz, and her right-hand worker, Don Jose, who oversees the farm activities and finds local labour during the harvest season. This lot has notes of grape, toffee and vanilla.

Body     Acidity
Roasted omni for filter and espresso

A brand new female-produced coffee from El Salvador, featuring a not-so-mainstream varietal: Pacamara.

La Palma‘s municipality is located in the Nort-East of El Salvador, near the border with Guatemala and Honduras. Not far from there, we find Los Guachipilines, a coffee farm named after the guachipilin trees (or native inga, a nitrogen-fixing tree common in the region) that covered the land when Gloria bought it.

Gloria Imelda Portillo De Diaz has been involved in the coffee world for over 30 years. It all started when she saw the land they lived on was suitable for coffee cultivation, which could be a source of income for her family.

After several harvests were lost during the fermentation process due to the lack of QC and protocols, they joined Caravela’s Coffee Grower’s Education Program (PECA) in 2016. This provided a solid knowledge base and support network, allowing them to introduce improvements in every harvest. With the help of their

Today, Los Guachipilines has 2.8 hectares planted with coffee trees—70% Pacas, 20% Catuai and 10% Pacamara. Gloria works on the farm with her husband, Ricardo Adelmo Diaz, and her right-hand worker, Don Jose, who oversees the farm activities and finds local labour during the harvest season.

This lot is a washed Pacas that was harvested in June 2022. Once the ripe cherries have been carefully picked and screened, they usually go through a 12-hour long fermentation, extending to 16-18 depending on the weather. Later, the fermented cherries are washed and left to dry for 15 to 20 days on three-level African-style beds. (These are not covered with shade because the weather is humid and cloudy, so all available daylight hours are desirable at this stage.)

Gloria says, “I have had good and not-so-good experiences with coffee and farming, but I have managed to get through them, I am still standing, and I have hope.” She adds: “When I see the trees full of red cherries, I am happy. It is like seeing the fruits of my sacrifices, it shows all the work I have done. […] We continue to do our best, and we have to continue with obtaining fair prices, and we hope that our work is valued.”


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



Our new recommended brewing window for peak flavour is within days ~10-50 post-roast date.

We’ve recently changed into a Loring Kestrel S35 coffee roaster, which uses a different roasting technology from our previous one. Aside from reaching more nuanced and transparent flavours, we’ve noticed a change in our beans’ aging behaviour. Brewing between days ~10-50 post-roast seems to bring out the best of each coffee, but it may taste fine if you do it earlier or even a few days later. Test, try and adjust to find what works for you!

PS. Please note our packaging still shows our old recommendation. This will change in our next printed batch!



Need any brewing tips?

Head to our brew guides and find your favourite filter method—or head straight to our single origin espresso recipe. If you have further questions, send us an email. We’re always keen to help.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, 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 brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

Producer

Gloria Imelda Portillo De Diaz

Country

El Salvador

Region

Chalatenango

Altitude

1360m above sea level

Varietals

Pacas

Process

Washed

Harvested

June 2022

Body

Acidity

Tasting notes

Grape, toffee, vanilla

Roast style

Omniroast

Map showing location of El Salvador Los Guachipilines Gloria Imelda Portillo De Diaz

Varietals

Pacas varietal

A natural mutation of the Bourbon variety

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

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.


Coffee delivery: coffee in resealable bag and farm information card

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