№ 02
Maragogype's Child
Green Pacamara — bronze-leaf selection from Rodolfo's cupping table
- Origin
- Cerro El Aguila, Santa Ana, El Salvador
- Farmer
- Rodolfo Ruffatti Batlle
- Process
- Macerated Natural — green-tip selection
- Availability
- In stock
Light roast · 250 g · whole bean
- Oranges
- Orange Cake
- Karkade
Chapter — Story
Rodolfo Ruffatti Batlle,
Finca El Salvador.
Pacamara is an unfinished variety. Created by cross-pollinating the giant Maragogype with the dwarf Pacas, its plants still drift toward one parent or the other. The ones that resemble Maragogype carry bronze leaves — and, on Rodolfo's cupping table, taste noticeably better.
Rodolfo now selects seeds only from the bronze-leaved plants. This lot is that selection, macerated as a 72-hour natural, coaxed toward candied citrus and orange-cake sweetness.
Chapter — Origin
Chapter — Brewing
Recommended recipes.
V60
Medium-coarse grind, 95 °C.
Origami
Bloom 60 s, two even pours.
AeroPress
Standard, medium grind.
Chapter — Cup
On the cupping table.
- Aroma
- Candied citrus, hibiscus, brown butter
- Acidity
- Round, citric
- Body
- Full, syrupy
- Finish
- Orange cake, karkade
Four scenes,
one painting.
The artwork for Maragogype's Child read as an exhibition — reframed four ways, one for each part of the coffee's life.
The seed
Green Pacamara — bronze-leaf selection from Rodolfo's cupping tableThe variety, drawn as it grows: Green Pacamara — bronze-leaf selection from Rodolfo's cupping table. Selected on Rodolfo's cupping table before it was ever named for us.
The slope
1,550 maslCerro El Aguila, Santa Ana. Worked at 1,550 masl on the north face of Cerro El Águila — the aspect that decides how slowly the cherry ripens.
The process
ProcessMacerated Natural — green-tip selection. Treated as a design decision, not a tradition — the fermentation is what turns this lot into itself.
The cup
Light–Medium roastIn the cup: Oranges, Orange Cake, Karkade. Orange cake, karkade on the finish, once the coffee has cooled enough to speak.
Productor.Coffee
Rodolfo Ruffatti Batlle · Santa Ana, El Salvador
- Producer
- Rodolfo Ruffatti Batlle
- Project
- Productor.Coffee
- Estate
- Finca El Salvador (FES)
- Region
- Cerro El Águila, Santa Ana
- Country
- El Salvador
- Generation
- Sixth-generation producer
Three farms — one approach to quality and process. Rodolfo is a sixth-generation coffee producer with family roots in Turin, Italy. He manages farms in the Santa Ana region of El Salvador, each serving a distinct role in his operation.
He is recognised internationally for his processing expertise, having shared methods with producers across Latin America. His approach is detail-oriented and grounded in data — he measures by latitude as much as altitude.
Finca El Salvador (FES)
Flagship estate on Cerro El Águila, north face of the Apaneca-Ilamatepec range
- Location
- Cerro El Águila, Santa Ana, El Salvador
- Altitude
- 1,350 – 1,600 m
- Latitude
- 13.9° N
- Area
- 70+ hectares of coffee, 20 ha preserved wild forest
- Varieties
- Bourbon, Red Bourbon, Sudan Rume, Tabi, Portillo, Sarchimor
- Processing
- Washed, Natural, Macerated Natural, Kombucha Natural, Washed × Natural
Select lots are released as FES. Lower elevation is sold separately as Piemonte.
Lote Alto
- Altitude
- 1,600 – 1,700 m
- Aspect
- North face, upper canopy
- Variety
- Pacamara, experimental hybrids
- Soil
- Volcanic loam, high mineral
- Harvest
- February — late
The coldest of the three. Slow ripening and long fermentations. Where the experimental lots begin.
