Lunes 08:00 - 17:00 Martes 08:00 - 17:00 Miércoles 08:00 - 17:00 Jueves 08:00 - 17:00 Viernes 08:00 - 17:00 Sábado 08:00 - 12:00

Sicafe Coffee

Casa
El Salvador
Apaneca
Sicafe Coffee

Specialty award winning Coffee Producers and Exporters from El Salvador since 1870.

14/07/2026

Red Bourbon at finca El Angel is looking good for 2027! We feel like we just finished the past harvest and already you can see the size of these new Bourbon cherries. They are massive and beautiful.

We have just finished the first soil fertilization and are currently applying the second foliar fertilization throughout the farm. Even though we had a late harvest, we are on track with farm tasks. The next one will be planting of the new trees.

What’s new for El Angel’s future? 🤭 Stay tuned for more.

04/05/2026

Looks like the Sidra at finca El Angel is going to be giving its first harvest now in 2027. With just 2 years of being planted we will be gifted with the first cherries to try how it will be tasting in the cup. We are always looking for excellence, this is why we are always innovating in our farms looking to produce the best coffees in the country :)

20/04/2026

The nursery at finca La Fany is growing very nicely. We are currently taming care of 25,000 new trees that will be planted in La Fany and El Angel this year once the rain comes in. In the nursery we currently have: SL-28, Yellow Bourbon, Ethiozar, Yellow Icatu, Red Bourbon, Heirloom, and Pacamara.

The SL-28 and Yellow Bourbon are going to El Angel and the rest is staying at La Fany.

Every year we are doing new nurseries to replace or renew different areas of the farms. It is important to keep this going to have healthy, young, and productive trees.

17/04/2026

Are you a fan of honey processed coffees? Honey’s are usually very sweet coffees, very easy to drink, with a more dense sensation in the mouthfeel. In the photo above we have a black honey anaerobic Geisha. This process requires careful drying techniques in order to conserve as much mucilage stuck to the coffee parchment as possible. When done properly, you get the results you see above.

14/04/2026

Coffee is a fruit; it starts off as a flower bud, that blooms, sprouts, and then forms the coffee cherries that grow during the rainy season to produce the seeds we commonly know as green coffee.

This process takes an approximate 9 months; variations can occur because of weather conditions and altitude.

Nature is beautiful, and we as coffee growers are sole caretakers of nature. In El Salvador, coffee farms represent 44% of our natural forests.

11/04/2026

We continue picking and drying coffees at finca El Angel. This is the first year processing at the farm and thanks to Julian, Isidora, Yamileth, Rosa, and Rogelio, none of it would have happened. Their efforts have been amazing and they have been very open when listening to instructions and have learned a lot about coffee processing this year.

We have still some areas of Red Bourbon, Orange Bourbon, and Pacamara pending of picking and hope to move forward and finish the harvest sometime near the end of April or beginning of May.

This has definitely not only been a late harvest but a very good one too. We have yet to try this harvest’s Pacamara and cannot wait to try it out in the cupping tables.

09/04/2026

Siberia Pacamara 😍

No more words needed.

21/03/2026

When the new harvest meets the current one. At finca El Angel we are still in the middle of the harvest and already we have the first flowering of the year; showing about 45% flowering in the Geisha, Pacamara, and SL-28.

This is a rare phenomenon to see and a proof that climate change is 100% real. Rains are coming in later in the year than they should, causing late harvests which then lead to late pickings, leading us to where we stand today. Having to stop the picking for a couple of days to protect the flowers (future crop). We will renew picking process again when the flowers fall.

This harvest has been good so far, but it looks like next harvest will be even better 🤞🏻. In agriculture we have to deal with nature, and nature we cannot control.

04/03/2026

Turning coffee in the raised beds is the most important task in the process of drying coffees. It will not only guarantee the quality of the coffee but most of all the longevity. Proper turning of coffees means you are ensuring slow and homogenized drying of all coffee seeds.

At Sicafe we use the drying patios only as a pre-drying stage before we move the coffees over to the raised beds areas to continue their drying process until they are ready for storage. Here we dehydrate the coffees to a range between 10.5% to 11% moisture content. This is because we are at 1500 masl with less sunlight hours a day, higher ambient moisture levels and colder temperatures, so we need to bring coffees to lower levels to guarantee the coffees will not gain more moisture in storage.

28/02/2026

Not all processes work well with all coffees. In coffee processing, curiosity is one of the best traits you can have, as it will give you access to unimaginable flavors in each coffee. After experimenting throughout the years, we’ve come to learn a lot about different coffee varieties and how they react to the different processing techniques. At Sicafe we are constantly and consistently seeking quality in each individual coffees we process. And the understanding of this is what gives us a competitive advantage in the ever changing coffee industry. Quality doesn’t happen by chance. Great coffees are the result of hard work, innovation, experimentation, consistency, control, and experience.

Dirección

8a. Calle Oriente, Antigua Calle A San Pedro Puxtla, Barrio San Pedro
Apaneca

Horario de Apertura

Lunes	08:00 - 17:00
Martes	08:00 - 17:00
Miércoles	08:00 - 17:00
Jueves	08:00 - 17:00
Viernes	08:00 - 17:00
Sábado	08:00 - 12:00

Teléfono

+50324556017

Página web

http://www.sicafesa.com/contact-us

Notificaciones

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