Rodolfo is the fourth generation of the Ruffatti family who's managing the farm. Finca (farm) El Salvador is a passion project for him and he lusts to make it the best farm possible and to run it as sustainable and environmental as possible.

The farm is undergoing a diversification process in its crop types to produce food both for consumption and for sale. The farm is divided - the upper part is home to more exotic and sensitive varieties such as Bourbon, Typica, Geisha, and others, while the lower part is planted with hybrid varieties that are more resistant to diseases.

After the harvest, the cherries are sorted and undergo anaerobic fermentation for 48 hours. The cherries are then moved to dry on raised African beds for several weeks, during which various metrics such as moisture and Brix (a measure of sugars) are carefully monitored until the coffee's characteristics meet the farmers' satisfaction. At this point, the decision is made to send the coffee to the packaging house.

It's balanced and sweet, with round and full body. Suitable for all brewing methods.