One of the questions I get most is, "What's the difference between your coffees?" So here's a simple guide to every roast we make, where it comes from, and how it tastes.
Where our coffee comes from
Almost all of our coffee comes from El Salvador. I visit a handful of trusted growers every year to pick the coffee myself.
- Finca Monte Cielo is my family's farm in Ciudad Arce. It has been in the Navarro family for more than three generations. My parents, Nelson and Silvia Navarro, grow the Cuscatleco variety at about 900 meters. Two of our roasts, Cielo Profundo and Monte Cielo, come from our family farm.
- Finca Los Pirineos is in Usulután, on the slopes of the Tecapa Volcano. Producer Diego Baraona grows Red Bourbon coffee there, between 1,300 and 1,550 meters. His farm has been in his family for more than four generations.
- Finca El Ángel is on the slopes of the Santa Ana Volcano in the Apaneca-Ilamatepec region of El Salvador. Producer Rafa Silva grows the Pacamara that Navarro Coffee Co. uses, between 1,500 and 1,650 meters. Rafa has dedicated his life to coffee, building a deep connection to the work and a long-term vision of stewardship.
What does "process" mean?
A coffee bean is the seed inside a fruit called a coffee cherry. "Process" is how the farm removes that fruit after picking. It changes the flavor a lot.
- Washed: The fruit is removed before the beans dry. This gives a clean, crisp cup.
- Natural: The whole cherry dries in the sun with the bean inside. This gives a sweet, fruity cup.
- Honey: Some of the sticky fruit is left on while the beans dry. This gives a sweet, smooth cup somewhere in between.
We broke down the entire process in an Instagram post in 2025.
Our roasts
From our family farm, Finca Monte Cielo
- Monte Cielo: Light/medium roast, honey process. Notes of maple syrup, blood orange, and black tea.
- Cielo Profundo: Dark roast, natural process. Notes of dark chocolate, cherry, and orange.
From Finca Los Pirineos
- Me Gusta Dulce: Light roast, natural process. Notes of raspberry jam, wafer cookies, and cinnamon.
- El Original: Medium roast, washed process. Notes of dark chocolate, caramel, and wafer cookies.
- Es Natural: Medium roast, natural process. Notes of apple, blueberry, and chocolate.
- Necesito Más Espresso: Light/medium roast, washed process. Notes of cranberry, blood orange, and chocolate.
Our decaf
- Decaf: Medium roast from Tolima, Colombia, decaffeinated with sugar cane. Notes of orange, hazelnut, chocolate, and almond.
Which one should I try?
- New to specialty coffee? Start with El Original. It's smooth and easy to love.
- Love fruity flavors? Try Me Gusta Dulce or Es Natural.
- Like it bold? Go for Cielo Profundo.
- Making espresso or lattes? Grab Necesito Más Espresso.
- Want something special? Monte Cielo comes straight from my family's farm.
Every bag is small-batch roasted in Los Angeles. Shop all our roasts