+44 (0)20 7202 2620

El Salvador San Francisco double soaked

Cupping notes

Black tea, flame raisin and golden syrup with orange acidity in a complex, crisp, super clean cup.


Cerro Las Ranas is not only one of the more significant estates belonging to the JASAL group, but also a national forest reserve donated to National Forest Association of El Salvador. The farm belongs to Jose Antonio Salaverria. The JASAL group of farms are situated amongst the Apaneca Ilamatepec mountain range, part of the Cordelliera de Apeneca. This volcanic range runs through the Ahuachapán, Santa Ana, and Sonsonate departments in the west of El Salvador, and is where many of the Cup of Excellence producing farms are located.

The farm itself is part of a national forest reserve which, at its highest point has a lagoon that is home to thousands of frogs, which, at certain times of the year are to be found across the farm. So ubiquitous are these that the symbol for the Jasal group has become a frog, and the coffee name, ‘Ranas’, translates to English as frog, whilst ‘Cerro’ means mountain or hill. San Francisco is a demarkation within the farm often used as a separate farm in itself.

This coffee also contains the varietal referred to as HSF, an abbreviation for Hibrido de San Francisco, giving away the fact that this farm lent its name to the Bourbon x Pacas cross here discovered. Cup quality is very similar to Bourbon, but it has a slightly higher productivity and shows greater tolerance to rust, though is not completely resistant.

We’ve worked with Jasal over the years to develop many variations of processing through our Los Nogales project, and a consistent favourites have been the soaked and double soaked. We’ve also always favoured the San Francisco plot so are combining the two in this soaked offer.

Coffees are milled at the groups Benficio Las Cruces, located in nearby Santa Ana. Despite being a historic processing centre with over 100 years behind it, it has been regularly updated to and is currently renovated to contain wet and dry processing facilities, along with eco-friendly equipment, raised African beds, patios and mechanical driers.

For the double soaked, the initial process is slightly different in that the beans are pulped but without the rigourous removal of the pulp as seen in the soaked. They are then submerged in the soaking tank for 10-12 hours where some fermentation does take place. Water is then removed and replaced with fresh and a second soaking allowed for 10 hours with any additional floaters being removed at each soaking. 100% of the mucilage is removed during these two soakings, and we find the complexity is increased and intensity of fruit flavours is slightly higher. Beans are then laid on patios for drying under the sun, which will take 12 – 15 days weather dependent.

See if it tastes as good as it sounds

Request a sample
Fully washed
December - March
SCA score

Similar coffees

El Salvador San Francisco soaked

  • Black tea
  • Caramelised
  • Honey
  • Raisin

El Salvador El Molino Buena Vista

  • Caramelised
  • Cherry
  • Chocolate
  • Orange

El Salvador Los Nogales Project El Roble HSF Black Honey

  • Blackberry
  • Chocolate
  • Grapefruit
  • Honey
  • Overall Sweet
  • Raisin
  • Sweet


Image for Pupusas or Baleadas? A tale of two grains, El Salvador and Honduras

Pupusas or Baleadas? A tale of two grains, El Salvador and Honduras

21 March 2019

After a 10 year absence, it felt good to touch down at San Salvador airport. Armed with some more grey hair, I was curious to see what had changed this end.

Read more
Image for El Salvador 2016

El Salvador 2016

30 April 2016

El Salvador is the smallest country in Central America with a total area of 21,040sqm. Its 22 volcanoes make its soil extremely rich in nutrients and this helps it to produce some amazing coffee, which is one of their mains export along with Sugar Cane.

Read more
Image for Full Circle Event

Full Circle Event

06 July 2018