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Valle Roam
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Valle Roam

Valle Roam

El Salvador

Sweet, Plum, Chocolate

Field Notes

Valle Roam comes from the Las Isabellas farm on the south face of Cerron Grande in El Salvador’s Apaneca region. Grown between 1,200 and 1,450 meters, this Rainforest Alliance certified farm cultivates Pacamara and Bourbon varieties amidst forests, springs, and waterfalls. The result is a sweet, mild cup with soft plum notes and gentle chocolate undertones.
Tasting Notes

Sweet, Plum, Chocolate
Cup Profile

Roast: Medium-light
Body: 3/5
Sweetness: 4/5
Acidity: 2/5
Origin Trail

Country: El Salvador
Region: Las Isabellas
Elevation: 1200 to 1450 masl
Process: Washed
Varietal: Pacamara and Bourbon
Grind Option
Size
£14.00 GBP
£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

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Valle Roam, El Salvador

The Origin Story

The Producer

Valle Roam is sourced from Las Isabellas farm, owned by José Roberto Santamaría. The farm is Rainforest Alliance certified and part of the Blue Harvest project, emphasising sustainable water use and forest preservation.
The Land

Located on the southern face of Cerro Grande in El Salvador’s Apaneca region, Las Isabellas spans 175 acres of coffee, natural forest, and springs. Coffee grows between 1,200 and 1,450 meters in volcanic soils.
The Craft

Pacamara and Bourbon varietals are cultivated with shade management and careful harvesting. The farm’s environmental initiatives ensure both high quality and ecological balance, benefiting local wildlife and workers alike.

Brew Recipes

Valle Roam precision cups:

Espresso

18g in • 36g out • fine grind • 26–30 s extraction for sweet, balanced shot
Aeropress

16g coffee • 200g water • medium-fine grind • 30 s bloom then stir • press at 1:30–2:00 for syrupy plum and chocolate body
Moka Pot

16g coffee • 110g water • medium-fine grind • remove at first gurgle for sweet plum balance
French Press

30g coffee • 480g water • coarse grind • 4 min steep • break crust and skim for smooth chocolate finish
V60

20g coffee • 320g water • medium grind • 45 s bloom • total brew ~2:45 for soft sweetness and clarity
Cowboy Coffee
  • No gear? No problem!
  • Put two big spoonfuls of coffee grinds into a pan or jug of hot boiled water.
  • Stir and let it sit for 3–4 minutes.
  • Pour into your mug, leaving the sunken grounds behind.
  • Easy, bold coffee wherever you are.

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