El Salvador returns to Seven Seeds, as we welcome Orlando Aguilar to our single origin menu for the first time. In our early years, coffees from El Salvador featured prominently, though shifts in sourcing meant they gradually became less frequent. Now, our sourcing team is focused on bringing this vibrant origin back into the spotlight. This new relationship with Orlando Aguilar, and his refreshing, honey-processed Pacamara, is a bright sign of what’s to come.
Orlando is a coffee grower from La Palma, El Salvador, producing exceptional coffee on his farm, Buenavista. His journey into the coffee world began at the young age of 14, inspired by his older brothers to follow in their footsteps and cultivate coffee. Driven by a deep curiosity and a collaborative spirit, Orlando has built his success by continually seeking knowledge and connecting with fellow producers for guidance.
More recently, Orlando has been exploring fermentation techniques; most notably, Honey processing. This method gained prominence after a major earthquake in Costa Rica in 2008 led to government-imposed water restrictions, which impacted the traditional, water-intensive washed process. In response, local producers began experimenting with alternatives, giving rise to Honey processing: a hybrid method that removes the skin and pulp of the coffee cherry but leaves some or all of the sticky, honey-like mucilage on the bean during drying. When done well, this approach can yield remarkable results, adding meaningful value to a producer’s lot.
Orlando’s coffee is a beautiful example of what thoughtful farming and fermentation can achieve—striking a harmonious balance between flavour and texture.