Ambrosia
Your trusted source for authentic El Salvador green coffee beans
We partner with discerning coffee roasters, specialty coffee chains, and wholesale coffee distributors in the United States, Australia, and Japan.
Discover Café de El Salvador: Coffee producers and suppliers of unroasted green coffee beans from El Salvador's finest specialty coffee farm selection.
Our team is committed to building long-term relationships that foster innovation in the coffee community, backed up by a growing selection of unique arabica beans, consistent processing innovation, and exceptional flavor profiles.
Crafted through legacy
Ethically sourced and harvested, sustainable processing, artisan roasting, and the commercialization of a premium selection of specialty coffee from El Salvador.
Ambrosia’s story began six generations ago in the fertile lands of El Salvador.
A lineage of coffee lovers who have cultivated and perfected the specialty coffee experience, rooted in a deep understanding of coffee, passed down and enriched by each generation. From cultivation nuances to advancements in processing and roasting, we've maintained a singular focus:
Our guiding principles
Delivering exceptional coffee quality through consistent innovation and commitment.
Rooted in integrity, passion, and a commitment to excellence
These values shape our actions, decisions, and interactions, ensuring our ethos is consistently reflected in every facet of the coffee process.
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Every cup is a testament to our commitment and mastery of coffee craftsmanship. Our team collaborates closely with clients, ensuring every bean is chosen to meet precise flavor profiles.
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At Ambrosia, we believe in fair treatment and care for everyone involved in our production process. Ensuring a quality of life and championing sustainable development are central to our ethos. Sustainability and fair trade are essential; we work directly with farmers and cooperatives to guarantee proper compensation and ethical farming practices.
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Our relentless focus on innovation complements our rich history of experience. This drive allows us to deliver distinctive and exceptional coffee to our clients consistently.
Flavor Crafting through
The Art of Fermentation: Cultivating Depth
and Complexity in Coffee
Controlled fermentations involving multiple steps, starting at the farm. We focus on using the most pragmatic means possible to achieve certain bacterial or yeast profiles, creating the resulting flavors we’re looking for.
Welcome to a world where flavors come alive, crafted with precision and passion.
Processing our coffees
A journey that begins at the farms, when fresh-picked coffee starts fermenting, revealing life’s intricate nature.
Through a series of carefully orchestrated steps, we manipulate variables like temperature and pressure to unlock desired bacterial or yeast profiles, birthing flavors that tantalize our senses. With each careful adjustment, we inch closer to unlocking the hidden potential.
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1. Depulped and Washed
2. Natural and Sun Dried
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1. Honey processes
2. Anaerobic processes
Partner farms: Farm-to-cup Excellence
Our direct relationship with partner coffee farms allows us to understand the nuances of each harvest. We ensure that the coffee beans we procure meet our clients' highest expectations through open dialogue, expert insights, and shared quality goals.
Finca El Aguila
Terroir
The crowned peak of three ancient volcanic peaks is the highest altitude coffee we consistently have available and the coffee with the most challenging growing conditions.
Torrential rains flood the farms from June to August, also the warmest months, creating growth that prepares the trees for high winds that batter the mountains from October to December.
These conditions create very frigid temperatures at the exposed peaks, delaying harvest and creating our most dynamic coffee profiles.
Varietals
Bourbon, Pacamara, Gesha, SL 34, SL 28.
Cup Attributes
Complex acidity, high sweetness, berries, chocolate.
Number of people that we employ during harvest
40
Number of people that we employ all year and the community’s attributes
10, a very small community that relies on the local farms or donations from local institutions, that has scarce resources and limited access to water and electricity
Finca Las Charas
Terroir
Starting at 1,400 masl, this farm is laid against the northern side of the Las Ranas volcano, an ancient volcano whose crater contains the surrounding farms’ water source year round.
The microclimate created by the diverse shade trees and sloping landscape is cool and suffers from scarce wind. This helps create an environment where all life prospers, including being home to a local species of blue jay.
At its highest point, around 1,800 masl primitive forests have been sheltered from deforestation, creating a very cold source of fresh air and water that trickles down into the valley below.
Varietals
Bourbon, Gesha, Heirloom varietals, Pacamara, SL28.
Cup Attributes
Complex acidity, fruits, florals, chocolate and caramel.
Number of people that we employ during harvest
30
Number of people that we employ all year and the community’s attributes
8, a small community that relies on local farms or donations from local institutions with scarce resources and limited access to water and electricity.
Finca El Panorama
Terroir
A lone mountain extending up to 1,400 masl, this farm has the unique quality of having a panoramic view of the horizon, creating a unique, balanced cup profile that is consistently sweet and comfortable.
Varietals
Bourbon, F1 Centroamericano, H1 Milenio, Tekisic.
Cup Attributes
Chocolate, caramel, red fruits, hazelnut.
Number of people that we employ during harvest
60
Number of people that we employ all year, and the community’s attributes
25, part of a small community that lives in the nearby town of Candelaria in Santa Ana.
Finca El Amel
Terroir
A tiny valley at 1,000 masl, nestled between the foothills of El Salvador’s western mountain range Apaneca-Illamatepec. During the wet period, winds blow humidity from the mountain ranges into the valley, resulting in daily showers that help keep nights cool and plants thriving and constantly growing. During harvest season, colder winds blow in from the northern plains, drying the area and drastically dropping temperatures. The large difference between nighttime and daytime temperatures creates a sweet cup despite not being high-grown. The medium altitude also helps maintain lower but pleasant acidity and a consistent flavor.
Varietals
Bourbon, Marsellesa, Colombia, Pacas.
Cup Attributes
Chocolate, nut (hazelnut), mild or low acidity, mild sweetness.
Number of people that we employ during harvest
100
Number of people that we employ all year and the community’s attributes
22, Part of Ahuachapan, a medium-sized city with an agricultural background, industrializing and slowly leaving agriculture behind. It’s important to offer opportunities to educate employees to employ better mechanized and programmed solutions to the increasingly difficult agricultural landscape.
Chalatenango Crew
Terroir
Farms set overlooking the town of La Palma, set against the northernmost mountain range dividing El Salvador from Honduras. The driest region during the dry season is also the only mountain range that isn’t volcanic, meaning the soils are less acidic but also hold less humidity (due to less clay). High altitudes, high winds, and high-temperature oscillations mean this coffee is very sweet and consistently hints at florals.
Varietals
Bourbon, Pacamara, Pacas.
Cup Attributes
High sweetness, florals, mild to high fruit acidity, caramel.
Number of people that we employ during harvest
50
Number of people that we employ all year and the community’s attributes
12, part of a small town in the mountains, where agriculture is still a very important part of the narrative that people are a part of. Also, the only region filled with microproducers.
