Miel - El Salvador

Miel - El SalvadorFARM HISTORY Producer: Tomas S. Trigueros A third generation producer, Tomas Trigueros began his coffee journey at Finca Loma de Paja under the guidance of his father. He later developed Finca El Ciprs, converting former mixed crop land into high altitude coffee productionan area representing only about 3% of El Salvadors total yield. Natural coffees are dried on raised African beds at the farm for up to four weeks, while Washed and Honey lots are

FARM HISTORY

Producer: Tomas S. Trigueros

A third-generation producer, Tomas Trigueros began his coffee journey at Finca Loma de Paja under the guidance of his father. He later developed Finca El Ciprés, converting former mixed-crop land into high-altitude coffee production—an area representing only about 3% of El Salvador’s total yield.

Natural coffees are dried on raised African beds at the farm for up to four weeks, while Washed and Honey lots are processed at the mill under strict quality control. All Honey coffees are finished on raised beds, enhancing sweetness and clarity in the cup.

CypherED Profile

Miel is a warm, sweet, and approachable honey-processed coffee from El Salvador. Notes of caramel lead the cup, balanced by crisp red apple acidity and a soft, cookie-like finish. Roasted espresso, it performs beautifully as both espresso and milkbased with sweet, and rounded taste experience.

Facts

Origin: El Salvador - Region: Santa Ana

Altitude: 1,850 m - Varietal: Red Bourbon

Process: Honey