Longitude: 45°35'43.01" W Latitude:21°53'31,99"S

23.5° Celsius 

Red Catuai


150 bags 

October to November

Starts: June
Ends: July 

1100 up to 1300 meters 

Total: 7 hectares
With Coffee: 4 hectares 


Syrupy sweet.  Heavy body with dark chocolate and plum

Augusto Borges Ferreira is 25 years old and is married to Patricia Fernanda Silveira. Both come from coffee producer families.

Augusto is part of the fourth generation of Borges Ferreira family, a very traditional family of coffee growers. He was was raised in the middle of coffee crops, living with his parents on the farm.

In 2008, Augusto joined a group of friends who "breathed" coffee and dedicated their knowledge for quality. In 2010 he joined the APAS (Association of High Sierra Producers) which came in meeting with all the principles of world coffee production to "Sustainability".

In the spring of September, the first flowers show tell-tale signs of potential with a delicate, sweet fragrance.  By August they start the harvesting season by hand.  This lot gets washed, separated and dried slowly on paved terraces.  

*Images taken by SILO

Ricardo Ariz

Ricardo Ariz

Luciano Carranza has worked at El Aguila for 50 years. He is 80 years old!

Luciano Carranza has worked at El Aguila for 50 years. He is 80 years old!

Antonio, El Aguila’s Farm Manager trains the pickers only to select the very ripest cherries

Antonio, El Aguila’s Farm Manager trains the pickers only to select the very ripest cherries

After the cherries get pulped and fermented, it gets washed and dried on patios in the sun for 16 days.

After the cherries get pulped and fermented, it gets washed and dried on patios in the sun for 16 days.

El Salvador - El Aguila


El Salvador

Santa Ana


1500 masl



Aziz Family
Balanced and fruity with caramel sweetness, blackcurrant and winey acidity. Soft mouthfeel with notes of plum, dark chocolate and yellow peach. 
Finca El Aguila (‘the Eagle’) is located at 1500m – 1720 above sea level nestled between the La Ranas and El Aguila volcanoes near the town of Cantón Ojo de Agua, a municipality of Chalchuapa in the Santa Ana department of El Salvador. 

The farm 63 hectares in size, 44 of which are planted with coffee with the rest dedicated to a natural reserve.  It has the perfect conditions to produce exceptional coffee, with high altitude, rich volcanic soil, plenty of rainfall and temperatures of 18 – 24 degrees Celsius. 

Today, the farm is run by the fifth generation coffee farmer, Ricardo Ariz. Ricardo only recently took over the farm and is relatively new to coffee. He has fond memories of being at El Aguila from an early age with his grandfather, Miguel Angelo, a passionate and curious farmer. Ricardo’s grandfather passed away in the late 60s, and Mauricio, Ricardo’s father, took over the farm. He was very young at the time, having just finished college. Mauricio managed the farm for 15 years until 1980. At this time the Civil War erupted in El Salvador, and the country saw extreme violence for next 12 years. During ‘The Lost Decade’, the farm was practically abandoned. Mauricio and his family moved to the States, and the farm was managed at arm's length via engineers who visited the farm 4-5 times a year. 

In the 1990s, when the Civil war ended, the Ariz family started to recoup the farm and hired people to manage the farm on a daily basis. However, the farm's remoteness and inaccessibility made this difficult. It was not until 2010, after the passing of Ricardo’s 88-year-old grandmother, that the family decided to actively invest and manage the property. 
It was at this time that Mauricio (who had built up a successful business in the US and had no intention of returning to El Salvador) approached Ricardo to run the farm. Ricardo, who has a Masters in Economics and Finance had spent most of his adult life in venture capital.

Since taking over the management of El Aguila, Ricardo has surrounded himself with a strong team of experts who have helped him ensure that they engage with the best possible farming practices on the farm.  He now has a team of 7 full-time employees, including a full-time agronomist. He also employs 60 pickers during the harvest.  In addition to employing local community members on the farm, the Ariz family also supports the Ojo de Agua community with workers and materials to maintain two access roads, as well as providing a water supply to the community from their water reservoirs. Hopefully, in the future, they will be able to facilitate access to electricity for this community as well. 

Ricardo’s staff have helped him build an inventory of what is growing on the farm. In total, they have discovered 7 unique varieties which have been gradually separated and tested for both cup quality, resilience and yield. Of the 7 they have found 3 that are commercially viable – (I.e. they cup well and produce enough coffee). In addition to these varieties, the plantation has mainly Bourbon planted throughout it (around 80% of the plantation), and some small plots of SL28, SL34, Pacamara, Yellow Caturra and Geisha. Ricardo and his team are now working out the best places of the farm to plant each variety so that it thrives. 
Annually, Ricardo and his team plant around 8500 trees per year. Trial and error have seen them gradually find the optimal places to grow each variety and armed with this knowledge, Ricardo is gradually mapping out a long term plan for the farm. Planting new varieties has become a priority, especially those that appear to be unique to the farm. 

Ricardo admits that the quality of El Aguila’s cup is largely due to the unique microclimate of the farm.  Ingas and Copalchi trees have been planted to provide share and protect the coffee trees from direct harsh sunlight during the peak of the harvest. Fertilisation is only performed after careful soil analysis by the farm's agronomist, and weed control is performed manually to avoid the use of herbicides. Other practices on the farm include erosion control using vegetative barriers, and the composting of pruned branches to create more organic matter for the farm. 

This particular lot purchased from Ricardo is 100% Bourbon. It was carefully handpicked under the supervision of the farm’s manager, Antonio, who ensured only the very ripest cherries were selected. It was then delivered to the mill at El Carmen, where it was pulped and fermented for 18 hours and then washed and dried on patios in the sun for 16 days.

*Images taken by MCM