In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
El Salvador
Los Guayabos
Juan Pablo Salguero
San Francisco Morazán
1.800 masl
Bourbon, Pacas and Pacamara
0,22 €. / cup


From 7,00 to 28,00

Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.22 €.
High up in the coffee lands of Chalatenango, Juan Pablo Salguero and his wife, Maria del Carmen, own a coffee farm called Los Guayabos. They named their 14 hectare farm like that because of the large quantity of guava trees that surrounds the farm, protecting and shading their coffee trees. In 2008, Juan Pablo started wondering what would be the best product to grow on his plot of land. He was looking for something that would grow well in the soil, altitude and with the weather conditions of the area. After thinking and talking with the neighbours, he decided that the best option would be to grow coffee.

Seven years later, he was producing conventional coffee, but continued to seek better prices and better ways to protect nature and the environment, as well as ways to generate employment in the region. He then considered producing specialty coffee. He had the advantage that all the varieties he had on his farm were favorable for the production of high quality coffee.

Juan Pablo is proud to have built Los Guayabos with his own hands, knowing that one day his son will manage the farm and continue with the family legacy. Meanwhile, it will continue working on its cultivation processes to improve quality, expand the cultivated area with coffee trees and build a better post-harvest infrastructure.

After the harvest, the cherries are taken to the wet mill, passing through a depulper to eliminate most of their skin and pulp layer. The coffee is placed in clean water tanks where any remaining mucilage is removed through fermentation. The fermentation process in addition to "cleaning" the parchment, also helps convert sugars into acids.

Finally the beans are washed to remove the remaining residue, the last stage before sun drying.

Bergamot and mandarin aromas. Mouthcoating, silky, clean, sweet and complex acidity.
El Salvador has traditionally been known for the large properties in Santa Ana. Chalatenango was not really on the map until the Cup of Excellence (CoE) arrived. In the first year of the CoE, Santa Ana was in the first places of the contest. It was in the second year that Chalatenango "was discovered". This area has had good results due to its Pacamara variety and the significant climatic difference with respect to Santa Ana: it is a much colder climate.

The sub-region of Chalatenango lies within the Alotepec-Metapan coffee-growing region in the north-east and north-central El Salvador, a series of volcanic ridges often difficult to access. One of the fastest growing regions in the country, most coffees are SHB: Strictly Hard Bean, a designation granted to grains grown above 1.400 masl.

El Salvador is a mountainous country where there are few large farms. Small farmers know how to take advantage of the volcanic soil rich in minerals that coffee trees love and where they grow healthy and vigorous. One variety that is growing in popularity in this region is the Pacamara of big beans, a cross between Pacas and Maragogype varietals that results in a hybrid that is better in taste than both parents. Intense in flavours and aromas with elegant acidity, it is resistant to diseases and quite productive.