• El Salvador - Coffee School Project
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El Salvador - Coffee School Project

Nougat - Chocolate - Rich

Chocolatey, creamy, with a real impact. The El Salvador - Coffee School Project is a 100% Arabica Specialty Coffee from Buenos Aires in El Salvador. The washed processing and medium roast create a balanced cup profile with chocolate, nougat, and a pleasant sweetness – ideal for espresso machines, automatic coffee makers, and stovetop mokka pots.

Behind this coffee is our very own Coffee School Project: In Buenos Aires, we have established a coffee farm as a training center for local farmers and roasters from all over the world. Together with the local farmers, we are working to revive former coffee plantations, share knowledge, and create new prospects for high-quality Specialty Coffee in El Salvador. With every bag, you not only support exceptional espresso but also the long-term development of a transparent and sustainable coffee culture.

€13,50 EUR
€13,50 EUR
€38,57 EUR kg
Tax included. Shipping calculated at checkout.
Ground for
Weight

*THE SELECTED GRIND DOES NOT GUARANTEE THAT IT WILL MATCH YOUR PREPARATION PERFECTLY. EVERY COFFEE MACHINE BEHAVES DIFFERENTLY. ALL GRINDS ARE APPROXIMATE. WE ASK FOR YOUR UNDERSTANDING THAT WE DO NOT GUARANTEE ANY GRINDING DEGREE AND THAT THIS IS NOT A REASON FOR AN EXCHANGE!

Freshly roasted

Lovingly packaged

Delivered quickly

El Salvador - Coffee School Project

  • About the coffee

    The El Salvador - Coffee School Project combines classic coffee enjoyment with an extraordinary origin. In the cup, it is full-bodied, creamy, and smooth, with notes of milk chocolate, nougat, and brown sugar. The washed processing method ensures clarity and balance, while the medium roast beautifully highlights the coffee’s natural sweetness.

    This espresso is ideal for portafilter machines, fully automatic machines, and stovetop coffee makers. When enjoyed black, it has a harmonious, chocolatey flavor; in a cappuccino or flat white, it develops a particularly creamy texture.

    The coffee comes from our own Coffee School Project in Buenos Aires, El Salvador. Together with local farmers, we’re working to produce high-quality specialty coffees while creating new opportunities for the region. With every bag, you’re not only supporting excellent Arabica coffee but also helping to build a transparent and sustainable coffee culture for the long term.

  • About the origin

    The Buenos Aires region in El Salvador offers ideal conditions for high-quality Arabica coffee: volcanic soil, cool nights, and elevations between 1,400 and 1,600 meters.

    Country of Origin: El Salvador
    Growing Region: Buenos Aires
    Growing Altitude: 1,400–1,600 m
    Farm: Coffee School Project Community
    Variety: 100% Arabica
    Processing: Washed
    Roast: Medium

    The washed processing brings clarity and balance to the cup, while the medium roast particularly highlights the chocolatey and nutty flavors.

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Prepare the El Salvador Coffee School Project in the portafilter!

You need about 19 g of very finely ground coffee and your portafilter equipment

1. Unclamp the portafilter and wipe it with a cloth

2. Distribute the coffee evenly and compact it using a tamper

3. Rinse the brewing group and insert the portafilter

4. Now start the brewing process, which should last between 25 - 30 seconds.

How to always prepare your coffee correctly

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El Salvador - Coffee School Project

This coffee symbolizes the revitalization of an entire coffee-growing region.

The Buenos Aires region in El Salvador was once one of the most exciting origins for specialty coffee. However, unfavorable trade conditions, plant diseases, and a lack of prospects led many small farmers to abandon coffee cultivation. What remained were abandoned plantations—even though the natural conditions for high-quality Arabica coffee remain excellent.

This is exactly where our Coffee School Project comes in. Together with local farmers, we’re building a coffee farm to serve as a training and community center. There, we share knowledge about cultivation, harvesting, processing, and quality management, and create a direct connection between producers and coffee roasters.

The coffee itself is washed and medium-roasted. In the cup, it is full-bodied, creamy, and well-balanced, with notes of chocolate, nougat, and a soft sweetness.

With every bag, you’re not only supporting high-quality specialty coffee but also the revitalization of former coffee plantations, the training of local farmers, and the long-term development of a transparent and sustainable coffee culture in El Salvador.