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Where the highlands of Santa Ana meet your cup.
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Perched on the fertile volcanic slopes of the Santa Ana Volcano — El Salvador's highest peak at a colossal 2,381 metres above sea level — our El Salvadoran coffee is a masterclass in heritage and balance. Still considered active, with its last significant eruption in 2005, Santa Ana is a living colossus. At its summit lies a famous turquoise sulfur lake; at its foothills lies Potrero Grande Arriba, the farm that harnesses thousands of years of volcanic activity to produce something truly extraordinary.
That volcanic legacy means soil packed with natural minerals — a gift from the earth that acts as a pure, unrivalled fertiliser, unlocking the deep chocolate notes and enduring sweetness that define this cup. This is the unique Santa Ana terroir: mineral-rich volcanic soil, high-elevation mountain air, and traditional clay-patio drying creating a profile of remarkable depth.
From the legendary Pacamara and Bourbon varietals — the power couple of El Salvador's coffee heritage — discover a cup defined by its velvety, syrupy body and a sophisticated, enduring sweetness.
This lot thrives at a breathtaking 1,500 metres within a vibrant ecosystem of Inga and fruit trees, where deer and armadillos roam freely — a testament to Potrero Grande Arriba's absolute commitment to biodiversity and quality.
Our meticulous 8-hour fermentation and sun-drying on traditional clay brick patios are specifically designed to preserve the bean's density and clean profile, resulting in a Specialty Grade lot defined by its rare clarity and gentle complexity. Fully washed and meticulously sun-dried, it delivers a smooth, clean experience produced by a farm dedicated to the harmony of nature and the pinnacle of specialty coffee.
This isn't just coffee. It's the serene heart of the highlands in a cup.
Nestled at 1,500 metres above sea level in the lush highlands of Santa Ana, El Salvador, the Potrero Grande Arriba farm thrives in a rich ecosystem of Inga and fruit trees. Deer, birds, and armadillos roam freely through the plantation — a testament to the farm's commitment to biodiversity. Here, Pacamara and Bourbon varietals are nurtured slowly by the cool mountain air, producing a coffee of remarkable sweetness and gentle complexity.
Plum
Chocolate
Caramel Sweet
This coffee shines as an espresso — pull at 93°C with a 1:2 ratio for a rich, sweet shot with a velvety body. For filter, use 93°C at a 1:15 ratio and brew for 3–4 minutes to reveal its plum and chocolate character. Ideal for milk-based drinks where its natural sweetness cuts beautifully through steamed milk.
As a pure Arabica coffee, Armadillo Arriba contains a moderate 60–80mg of caffeine per cup — lower than Robusta varieties. Arabica's naturally higher L-theanine content promotes calm alertness without the jitters. If you have a pre-existing heart condition or caffeine sensitivity, we recommend consulting a healthcare professional or visiting the British Heart Foundation for guidance.
Potrero Grande Arriba, Santa Ana, El Salvador — altitude (sweetness & body), Pacamara & Bourbon varietals (complexity & depth), Washed & Clay Patio Dried (clarity & clean finish).
Store in a cool, dry place away from direct sunlight. Our resealable pouches are designed to preserve freshness — enjoy within 6 months of opening for the best flavour experience.
Enjoy a premium Armadillo Arriba specialty coffee experience for as little as £0.07 per cup with our 1kg bag (based on 2g per 100ml serving). A world-class cup for a fraction of the high-street price.
Roast Level
Acidity
Soft and Gentle
Sweetness
Plum Sweet
Body
Rounded and Full
