El Salvador Finca La Cumbre


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It’s a long and winding mountain road that cuts across the slopes of the Santa Ana volcano. Unlike many of the service roads that lead to the dozens of smallholdings and farms in this part of the country, which are craggy gravel roads at best and completely impassable by vehicles at worst, calle 125 is freshly paved and wide enough to accommodate the many vehicles that porter coffee cherries from all over the area to the processing mill at finca El Manzano. La Cumbre simply means “the summit”, and indeed, the view to be had at the peak of the Santa Ana volcano is astounding. Despite it being the dry season, the rainforest around the site is lush and persistent, even on a misty and cloudy evening, one can see the bustling mill at El Manzano and even as far as the city of Santa Ana proper sitting at the base of the mountain over forty kilometers away. The coffees that grow here are prolific, and as a result of the high altitude are some of the most dynamic and sought after coffees in the region. Among a number of cultivars that are grown in this region, the most common to be found at La Cumbre is called SL-34 and shares a genetic lineage with Typica and Bourbon coffees. Though SL-34 is most common in Kenya, it’s country of origin, it thrives in many other countries around the globe, and not least on finca La Cumbre. When our team visited the site in late January, mere days before harvest, the ordinarily tall SL-34 trees were so laden with cherry that they were beginning to droop towards the ground. This crop of SL-34 is about as fresh as can be had stateside and we are ecstatic to be able to share it with our community. This is not only a remarkable coffee for its sensory attributes but also for the partnership that it represents between the Topeca teams in El Salvador and Tulsa, Oklahoma alike.

Terroir Information – Blend


Emilio Lopez-Diaz, Finca La Cumbre


Santa Ana, El Salvador


2200 Masl




Harvest Method

Processing Method


Drying Method

Export Grade


Don't own a grinder? Don't own a good grinder? Not a problem, let us expertly grind the coffee for you depending on the method with which you brew. We roast, grind and package your coffee to order, so it gets to you just a few days after roasting. We do recommend to consume pre-ground coffee within 2 weeks after opening to experience maximum freshness of flavor. 

Espresso (Fine) - best for home espresso machines, moka pot and some Aeropress recipes

Pour Over (Med-Fine) - best for single cup pour over methods with 2-3 min brew times: V60, Kalita, Malita, Clever, etc

Drip (Medium) - best for auto-drip makers and larger pour overs with 4-6 min brew times such as Chemex

French Press (Med-Coarse) - best for French press and cold brew methods. 


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