Orlando Aguilar, El Salvador

PROFILE: Textured and Refreshing WITH NOTES OF Mango, Lemon Cake, Guava ROAST: Light Roast For Filter Brewing

Download the Orlando Aguilar, El Salvador Transparency Report

ABOUT

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 remarkably 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, he’s 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.

In the early years of Seven Seeds, El Salvador featured prominently on our menu. While that’s changed over time for a variety of reasons, our sourcing team is now focused on rekindling old partnerships and bringing more coffees from this vibrant origin back into the spotlight. Orlando’s lot is a beautiful example of what thoughtful farming and fermentation can achieve—striking a harmonious balance between flavour and texture.

SOURCING

ORIGIN: La Palma, Chalatenango, El Salvador PRODUCER: Orlando Aguilar VARIETIES: Pacamara PROCESS: Yellow Honey ALTITUDE: 1360 Masl PARTNERS: Caravela QUALITY SCORE: 86.75 HISTORY: First year of purchasing LOT SIZE: 207kgs HARVEST: December - March

This lot from producer Orlando Aguilar represents the distinct terroir of La Palma, Chalatenango, in El Salvador. Grown at 1360 masl, this coffee showcases the unique characteristics of the Pacamara varietal, which is widely recognized for its large bean size and complex, layered profile. By utilizing a yellow honey processing method, the producer balances the inherent acidity of the bean with a refined sweetness, resulting in a cup that Seven Seeds describes with notes of mango, lemon cake, and guava.

When evaluating such specific profiles, it is helpful to reference the flavor wheel to identify the nuances between stone fruit and citrus acidity. Honey-processed coffees often occupy a middle ground between the brightness of washed lots and the heavy, fruit-forward intensity of naturals. This particular selection from Seven Seeds highlights the meticulous post-harvest handling required to maintain the clarity and vibrant character typical of high-quality Salvadoran harvests.