El Salvador Rodolfo Rufatti

A naturally processed coffee using 72-hour cherry maceration from Finca Guanacaste in Santa Ana, El Salvador. A juicy, complex, and fruit-forward profile with notes of aronia berry, figs, and red wine. Rodolfo Ruffatti Batlle is the man behind this coffee. Rodolfo is a sixth-generation coffee producer with family roots in Turin, Italy. He manages three farms in the Santa Ana region of El Salvador and is internationally recognised for his processing expertise, which he actively shares with producers across Latin America. Finca Guanacaste, formerly known as Finca Lombardia, was inherited by Rodolfo in 2020, when he gave it a new name and a new purpose. The name comes from the native Guanacaste tree, a symbol of resilience and connection to the land. Region Santa Ana Region lies in the western part of El Salvador on the slopes of the Apaneca-Ilamatepec range. The region is known for its rich volcanic soils, stable climate, and long tradition of coffee cultivation. Over the past decades, El Salvador has undergone a significant transformation in its coffee sector, shifting from commodity production toward specialty coffee focused on quality and innovation, with Santa Ana leading the way. Finca Guanacaste is located on Cerro Santa Lucia at 1,000 masl and latitude 13.9° N. Farm Finca Guanacaste Finca Guanacaste is more than a coffee farm. It is an agroforestry project and a commitment to regeneration. In a region where many farms have been abandoned due to low prices and rising costs, Guanacaste remains one of the last farms providing full-time employment and protecting a living forest. Natural springs on the farm supply water not only to the operation but also to neighbouring families without public water access. Alongside coffee, cacao, hibiscus, and bamboo are planted, building a diverse and resilient ecosystem. Freshly harvested whole cherries are placed in sealed GrainPro bags for 72 hours, creating a low-oxygen environment. In this environment, metabolic stress in the seeds produces organic acids that lift acidity and complexity in the cup. Enzymes and aromatic compounds simultaneously migrate from the pulp into the bean, intensifying fruit character. After maceration, the cherries are moved to raised beds, dried whole in shade as a natural, and rested before milling. The result is a clean yet distinctly fruit-forward profile with present acidity and layered complexity. " This coffee is certainly something that surprises with its depth and juiciness. When profiling this coffee, I was immediately drawn to the vivid red fruit character and herbal liqueur notes. The aroma opens with dark cherry notes, followed by the juicy acidity of aronia berry and the sweetness of fresh figs and plum jam. As the coffee cools, a tannic red wine structure develops alongside subtle notes of white grapes, brown spices, and black tea. " Why You'll Love It Unique cherry maceration method. Juicy and complex profile with notes of red wine and aronia berry. An agroforestry project with direct positive impact on the local community and environment.

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Finca Guanacaste / Rodolfo Ruffatti Batlle