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This Month's Coffee · Final Days
El Salvador
won't be here next week.
Grown on one of El Salvador's highest farms, these beans carry fig, honey, and a whisper of marzipan. Once they're gone, they're gone — and the next passport stamp is already waiting.
Start your subscription now and your journey begins right here — in El Salvador.
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The Farm · Apaneca, Ahuachapán
Five generations. One exceptional harvest.
Beto Escapini works the volcanic slopes of Apaneca at 1,400 meters — just as his family has for five generations. Every cherry is hand-picked at peak ripeness, then washed and dried on traditional brick patios under the mountain sun.
The result: a single-origin coffee that tastes like fig jam in a light roast and dark chocolate truffle in a medium. Same farm. Same harvest. Different stories.
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Origin
El Salvador
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Sub-Region
Apaneca, Ahuachapán
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Process
Washed
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Altitude
1,400 m
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Why Atlas
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Roasted to order
Your bag is roasted after you subscribe. Never sitting on a shelf.
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200,000+ coffee explorers
Join a pretty good crowd of curious people.
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Skip, pause, cancel anytime
No guilt. No hoops.
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Subscribe now and your first bag ships from El Salvador.
Start your subscription before El Salvador runs out and we'll send you this harvest first — fig, honey, marzipan and all. Next month, your passport stamps somewhere new.
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Availability
El Salvador is almost gone.
Beto's harvest is limited and supplies are running low. Once it's gone, the passport stamp changes — and there's no going back for this one.
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