El Salvador, Manzano


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Topeca acquired this SHG farm in 2001. It is also home to our state of the art micro-mill, Cautro M Cafes, where we process all of our Seed-to-Cup coffees. About 80% of this farm is designated to bourbon trees, though in 2005 we have began planting well separated experimental lots of Pacamara, Yellow bourbon, Kenyan SL-28 and SL-34, Gesha, and Ethiopian varieties. Coffees from this farm benefit from the higher altitude, which results in a denser, sweeter cup with more acidity and fruit character, as compared to our Ayutepeque coffee. 

The Red Bourbon variety that we grow here offers a classic El Salvador cup profile. Nutty sweetness, with slight citrus and honeyed overtones, and a lasting tobacco finish. You really can't go wrong with this coffee.

Terroir Information – Single Origin


Emilio Lopez Diaz, Finca el Manzano


Santa Ana, El Salvador


1350-1500 masl


Red Bourbon, Pacas,


Oct-Feb 2021/22

Harvest Method

Hand Picked (Selective)

Processing Method

Parchment-dried via mechanical demucilagination

Drying Method

Patio and mechanical

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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