La Buena Esperanza

Finca La Buena Esperanza is located in the region of Morazán in eastern El Salvador and is managed by fourth-generation coffee producer Andrés Quintanilla.

This washed processed Bourbon Tekisic offers a creamy body, deep chocolate profile, and subtle nutty undertones. It’s a versatile coffee that shines as a rich espresso while also delivering a beautifully classic pour-over.

THE BEAN
Bourbon Tekisic, often referred to as “improved Bourbon,” is a variety developed by the Salvadoran Coffee Institute through a careful selection process of the highest-performing Bourbon plants. Tekisic was developed through a process known as mass selection, where superior plants are chosen, their seeds combined, and the process repeated over multiple generations. This method produced a variety that ripens early, delivers excellent cup quality under optimal conditions, and offers higher yields than traditional Bourbon at elevations between 900–1500 meters.

Developed over nearly 30 years by the Salvadoran Institute for Coffee Research (ISIC), Tekisic was released in 1977. Its name comes from “tekiti”—meaning “work” in the Nahuatl language—a fitting tribute to the decades of dedication behind its creation.

While prized for its quality and productivity, Tekisic—like Bourbon—is not resistant to major diseases such as coffee leaf rust. Today, it remains a cornerstone of coffee production in El Salvador.

As a washed coffee, this lot offers a clean, transparent expression of the varietal—allowing its natural characteristics to shine without the influence of processing.

Expect a dense, full body with rich chocolate sweetness and very low acidity.

• Espresso: 18.5g dose for a balanced, syrupy shot
• Pour-over: 16:1 water-to-coffee ratio for a smooth, classic cup

Take your time with this coffee—its flavour evolves beautifully as it cools.

FARM STORY
The story of La Buena Esperanza begins in 1924, when Andrés’ grandmother, Amalia de Quintanilla, established the farm in the remote region of Cerro Cacahuatique, planting it with Typica—the only variety available at the time.

In the 1960s, Andrés’ grandfather and his brother expanded the operation and built a dry mill on the farm, allowing for on-site processing. By the late 1980s, Andrés’ father took over management and began replanting with Bourbon.

Since 2013, Andrés has led the farm into a new chapter—continuing to cultivate Bourbon while introducing additional varieties such as Castillo, Centroamericano, Marsellesa, and Catucaí 785, further strengthening both quality and resilience.