Threelinescoffee
El Salvador El Martillo
El Salvador El Martillo
single origin
Tropical punch, pineapple, pink grapefruit, winey
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Finca El Martillo is a 19.5-hectare farm located at an elevation of 1,700 meters in the Apaneca–Ilamatepec region of El Salvador. It is owned by the Salaverria family, who have been producing coffee for six generations.
Blending tradition with innovation, the farm applies advanced processing methods such as anaerobic natural, in which ripe cherries undergo 80 hours of fermentation in sealed, oxygen-free tanks, followed by careful drying on raised beds. The result is a coffee with pronounced complexity and exceptional clarity of flavor.
Flavor: Tropical punch, pineapple, pink grapefruit, winey
The cup
The cup
A vibrant, fruit-forward cup with tropical punch sweetness, bright pineapple, and a juicy pink grapefruit finish. The natural anaerobic process adds a winey depth and a long, expressive aftertaste.
Details
Details
Origin: Apaneca, Santa Ana
Altitude: 1700m
Variety: Bourbon
Tasting Notes: Tropical punch, pineapple, pink grapefruit, winey
Process: Natural Anaerobic
Brew guide
Brew guide
Filter: Medium grind, 1:15 ratio, 2:45–3:30 (min.) brew time
Espresso: Start at a 1:2 ratio, 25–32 seconds, adjust to taste
Tip: For more clarity, grind a touch coarser or shorten the brew time. For more body, grind slightly finer.
Shipping & Delivery
Shipping & Delivery
We ship across Greece. Coffee is roasted & packed fresh, and shipping options are shown at checkout.
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Finca El Martillo
Finca El Martillo is a 19.5-hectare coffee farm located at 1,700m in the Apaneca–Ilamatepec region of El Salvador. It belongs to the Salaverria family, who have been producing coffee for six generations.
Tradition & Innovation
Rooted in a long coffee-growing heritage, the farm blends traditional know-how with modern processing techniques to highlight clarity, sweetness, and depth in the cup. This coffee is processed using a natural anaerobic method: ripe cherries ferment for 80 hours in sealed, oxygen-free tanks, then dry slowly and carefully on raised beds. The result is a coffee with high complexity and a clean, expressive flavor profile structured, fruit-driven, and remarkably clear.