Finca El Suelo

Our 5th harvest from Finca el Suelo. This particular coffee is from Ethiopian landrace trees. Expect flavors of flowers, citrus & baking spice.

Tim's notes

This coffee comes from our Ethiopian landrace cultivars that I planted in March 2019 after getting seeds from my friend Gilberto Baraona's cultivar garden on his farm Los Pirineos in El Salvador. We harvested around 55+ kilos of this coffee during the main harvest from May to August 2024 but after tasting each individual picking and sorting, we ended up with only 48 kilos of green coffee of good quality.


This is the 5th harvest from these Ethiopian coffee trees from our farm, but since we only have 110 trees that are in production the volumes are quite small.

That also means that every picking yields small quantities and we therefore process the coffee with a manual de-pulping machine and ferment and wash the coffee by hand in small buckets.  

Since we are able to pay more attention to detail in the process,  we are able to get a really clean and well sorted coffee which is reflected in the taste with a good amount of sweetness and a clean and elegant cup.


During the main harvest from May throughout August in 2024 we harvested many small lots from these trees. Each lot was stored in separate air tight bags and thoroughly evaluated and tasted after the harvest. All the best lots were then mixed together and became one lot of 48kilos of green coffee. The rejected lots with inferior quality was not exported.

Although this coffee is more subtle than a washed Ethiopian coffee, you can still expect flavours that are typical for Ethiopian coffees with notes of citrus, honey,  coffee flowers, stone fruit and baking spice.

This washed coffee from Finca El Suelo showcases an Ethiopian landrace varietal grown in El Salvador by producer Tim Wendelboe. The washed processing method allows the bean's inherent characteristics to shine through clearly, resulting in a nuanced cup that balances floral and citrus notes with warmer spice and stone fruit undertones. According to Dayglow, the roast reveals layers of flowers, citrus, baking spice, honey, and stone fruit—a complexity typical of varietals bred for clarity and complexity. This combination of origin, varietal choice, and careful processing makes for a sophisticated expression well-suited to specialty brewing methods where these delicate notes can fully develop.