Two Words Coffee brings you espresso from El Salvador that focuses on purity and nobility. From the first sip , you will be greeted by the smooth sweetness of pralines and a juicy peach note , which together create an elegant, balanced cup with a tea-like texture and a delicate, pleasant acidity. Espresso roasting brings out subtle caramel tones, a round body, and a long, velvety finish. This espresso is perfect both as a clean shot and in a cappuccino—the sweetness blends beautifully with the milk, and the peach accents remain distinct. The ideal choice for lovers of classic flavors in a modern, precisely balanced guise.
Behind the coffee is the Salaverría family – sixth-generation Salvadoran producers – and their El Pedregal farm , part of the larger Finca San Francisco, just north of the Santa Ana volcano . Owner José Antonio Salaverría, his wife, and their team care for a mosaic of plots at an altitude of around 1,400 meters above sea level, where clayey soils help the plants cope with the windy and rainy weather typical of Marco de Marcala. The family has long invested in soil health, biodiversity, and fair working conditions; they deliberately grow avocados, bananas, and other shade trees among the coffee trees to support the microclimate and natural balance. In close collaboration with partners, El Pedregal experiments with techniques designed to extract maximum sweetness, purity, and consistency from each harvest—and this lot is a beautiful demonstration that honest farming tastes good.
The coffee was processed using the fully washed & soaked method. Carefully selected cherries are fermented after being hulled, then the pulp residue is removed in washing channels and the coffee is soaked again in clean water to even out the moisture content of the parchment and extract maximum purity from the profile. This is followed by slow drying in yards or on beds under supervision to prevent over-drying and maintain stability. This "double-soaked" variant enhances the juiciness of peaches, smooths the praline sweetness, and gives the espresso a clear, structured line—exactly the signature that will make you want to come back to these beans.