El Salvador Finca La Fany Natural Orange Bourbon

Tiramisu, orange zest, boozy.

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Finca La Fany has been producing coffee in El Salvador since 1870, and has belonged to the same family from generation to generation. Situated on the Santa Ana volcano, the farm provides work for 24 families in the community. It's in a biological corridor that stretches for 27 hectares from Mexico to Panama, and grows mostly Bourbon and a small amount of Pacamara.

We first worked with this farm back in 2004 when Has Bean was only Steve roasting in his garage at home, and this was one of the first relationship coffees we as a company were able to buy. Since then it's a relationship that's really gone from strength to strength.

Carmen and Rafael continually invest in the milling of their own coffee and improving the facilities they have, which has really driven this shade-grown coffee to just get better and better year after year. We think you can really taste the continuous development in the cup; this is one of our all-time favourites, and it's one of the coffees that we'd be absolutely devastated to lose if we were ever unable to get it.

Orange Bourbon is a rare varietal for us to see. It's a natural mutation of the much more commonly seen Red and Yellow Bourbon. Another example of this happening in the coffee kingdom is the Pacamara coffees we see from Finca Limoncillo in Nicaragua. Originally we just had red fruiting Pacamaras, but one day a security guard on the farm spotted some trees growing yellow fruit, and the rest is history.

These are a little trickier to pick for the farm workers because it's hard to differentiate the ripe orange cherries from the under-ripe ones, but we're super thankful for the hard work and expertise of the team at La Fany because it really shows in the final cup. This is a naturally-processed coffee and Rafael (who's in charge of the processing) has done a fantastic job with this tiny lot, which really showcases the skills he's developed over the years – as does his recent Q Processing Level 2: Professional qualification from CQI! CONGRATS FROM ALL AT HASBEAN, RAFAEL! :D

In the cup expect a creamy, boozy tiramisu. There's a grating of fresh orange zest over the top, but it's the sweet, creamy and indulgent richness that will stay with you in the aftertaste.

  • Country: El Salvador
  • Department: Ahuachapán
  • Municipality: Apaneca
  • Farm: La Fany
Farmer: Carmen and Rafael Da Silva

  • Altitude: 1,450 m.a.s.l.

  • Varietal: Orange Bourbon

  • Processing system: Natural


Tiramisu, orange zest, boozy.

Clean cup: (1–8): 7
Sweetness: (18): 7
Acidity: (18): 6.5
Mouthfeel: (18): 7
Flavour: (18): 7
Aftertaste: (18): 7
Balance: (18): 6.5
Overall: (18): 7
Correction:(+36): +36

Total: (max. 100): 91

Roasting Information
Medium dark – through first and just up to catching the first pops of second as you drop the roast, but no more!

"Quick Look" Guide
Tiramisu, orange zest, boozy.

El Salvador Finca La Fany Natural Orange Bourbon. Stephen Leighton. Hasbean.co.uk El Salvador Finca La Fany Natural Orange Bourbon. Carmen Da Silva. Hasbean.co.uk El Salvador Finca La Fany Natural Orange Bourbon. Stephen Leighton. Hasbean.co.uk
boozy, orange zest, tiramisu,