El Salvador Finca Hungria Organic

On the shaded slopes of the Santa Ana volcano in western El Salvador, a farm named for a country its founder once visited has been growing coffee under a canopy of cedar, oak, and balsam for nearly a century. This is Finca Hungria, and the birds got here first.

USDA Organic Rainforest Alliance Smithsonian Bird Friendly OriginEl Salvador RegionSanta Ana Elevation1,100m ProcessWashed VarietyBourbon, Pacas, Caturra The Source

The Lima Family's Hungary, in El Salvador

The Lima family founded Finca Hungria in the 1930s, naming this 60-hectare farm and its sister estate, Finca Rumania, after countries the founder had traveled through. Three generations later, the farms still sit side by side in Santa Ana, on the volcanic soils of El Salvador's Apaneca-Ilamatepec range in the country's southwest. El Salvador is small as coffee nations go, but its Bourbon-heavy heritage and high volcanic ground have long made it a source of clean, sweet, dependable cups.

At 1,100 meters, Hungria grades as Strictly High Grown, the slower cherry maturation that builds sugar and structure in the bean. The farm earns its full set of credentials honestly: USDA Organic, Rainforest Alliance, and the Smithsonian Migratory Bird Center's Bird Friendly seal, which certifies the native cedar, oak, and balsam shade that doubles as habitat for migratory birds. You can read more about why elevation shapes a coffee's character in our guide.

The Craft

Washed at Balcanes, Roasted to City+

After picking, the cherry travels to Balcanes Mill, about two kilometers from the farm, where the lot is fully washed and then patio dried for roughly eighteen days. The washed method strips the fruit away before drying, so the cup leans clean and articulate rather than jammy, letting the bean's own sweetness and chocolate tones come forward. If you want the difference spelled out, see our breakdown of natural versus washed processing.

We roast Finca Hungria to City+, a medium-light level that protects the apple-bright acidity while coaxing out the milk chocolate and brown sugar in the finish. The farm has weathered a lot, including the 2005 Ilamatepec eruption and the 2012 coffee leaf rust epidemic, and still turns out consistent, balanced coffee year after year. That steadiness is exactly what makes it such an easy daily pour.

Red Apple Milk Chocolate Brown Sugar Orange BodyMedium AcidityMedium-Bright The Cup

Clean, Sweet, and Easy to Live With

The first sip reads as crisp red apple, a gentle fruit acidity that keeps the cup lively without sharpening into citrus bite. As it cools, milk chocolate fills in the middle and brown sugar rounds out a finish with a touch of orange brightness at the edges.

Medium body, silky texture, and a clean, quick finish make this a coffee that does not demand your full attention. It is the kind of cup you can drink black through a whole morning and never tire of.

Find Your Fix

This balanced washed Salvadoran shines through a pour-over. Brew it on a Chemex or V60 to spotlight the apple acidity, or run it through Drip or a Beehouse for an everyday cup with rounded chocolate sweetness. It also pulls a sweet, even shot as Espresso. Browse the full lineup of coffee beans and find your fix.

Roasted in small batches at our Virginia Beach roastery.

Packaged in reusable glass mason jars, returned locally for reuse. Solar-roasted.

Virginia Beach, VA