Finca San Cayetano
Sources: Kaiserblick Specialty Coffee (website); Finca San Cayetano (website); SICAFESA (website)
Finca San Cayetano is the flagship farm of Kaiserblick Specialty Coffee — the first to transition to fully organic cultivation and the farm used for visitor experiences. It is located in the Apaneca–Ilamatepec mountain range at 1,400 masl, near the town of Apaneca in western El Salvador. See Farms for the full portfolio.
Physical Profile
- Location: Canton El Molino, near Apaneca, Ahuachapán
- Size: 5 ha
- Altitude: 1,400 masl
- Soils: Nutrient-rich volcanic soils
- Climate: Mountain climate with distinct dry and rainy seasons; late fruit ripening due to high elevation
Cup character: vibrant sweetness, structured acidity, refined balance. (source: Finca San Cayetano (website))
History and Acquisition
San Cayetano was part of the estate of the Silva family for approximately 40 years. The Silva family is also the founding family of SICAFESA (Sicafe) — and SICAFESA’s farm records list San Cayetano as one of their six estates (1,400–1,450 m; Red Bourbon, Yellow Caturra, Catimor, Pacamara, SL-28, Ethiosar, Orange Bourbon). The farm won the AVPA Paris 2017 award while under SICAFESA management. (source: SICAFESA (website))
At the beginning of 2026, San Cayetano was acquired by the owner of Kaiserblick Specialty Coffee. This is one of the most consequential transactions in recent Apaneca specialty coffee history — transferring an internationally recognized farm from a sixth-generation producer family to a newly founded horizontally integrated company.
Processing
Cherries continue to be processed at SICAFESA’s Beneficio San Pedro mill in Apaneca — an arrangement established under the Silva family era. The mill performs wet processing and dry milling. (source: Finca San Cayetano (website))
See Coffee Processing for an overview of processing methods used at San Cayetano (natural, honey, washed).
Varieties and Cup Profiles
Seven varieties are currently cultivated at San Cayetano, covering natural, honey, and washed processes:
| Variety | Process | Cup Profile |
|---|---|---|
| Bourbon Rojo | Natural | Caramel, blueberries, ripe cherry; balanced acidity, smooth finish |
| Caturra Amarillo | Honey | Orange peel, white chocolate, black tea; defined sweetness, delicate acidity, silky body |
| Catimor | Natural | Orange peel, blueberries; medium body, juicy, enveloping mouthfeel, persistent fruity finish |
| Ethiosar | Natural | Chocolate, ripe nectarine, delicate citrus acidity; clean finish with citrus and cinnamon |
| Castillo | Natural | Butter, toasted nuts, milk chocolate; medium body, creamy, sweet balanced finish |
| Pacamara | Natural | Tasting notes pending — sample still drying on African beds |
| Heirloom | Washed | Tasting notes pending — sample still drying on African beds |
(source: Finca San Cayetano (website))
Variety Notes
Bourbon Rojo is the most emblematic traditional variety in El Salvador — emblematic for high-quality coffees with natural sweetness and elegant profile at volcanic high-altitude sites. See Coffee Varieties.
Caturra Amarillo is a Bourbon mutation; the honey process accentuates sweetness and complexity while maintaining clarity. See Coffee Varieties.
Catimor is a rust-resistant hybrid that in El Salvador has evolved toward higher quality profiles when grown at altitude with careful management. Natural processing expresses intense fruit and pronounced sweetness. See Coffee Varieties.
Ethiosar — triple cross (Rume Sudan × Sarchimore, then × Villa Sarchí). Rust-resistant; high cup potential; significantly higher yield than Red Bourbon. See Coffee Varieties.
Castillo — Colombian origin; rust-resistant; high productivity. At high elevations in El Salvador with careful management, the natural process brings out greater sweetness and texture. See Coffee Varieties.
Pacamara — emblematic Salvadoran hybrid (Pacas × Maragogipe, 1950s); large beans; complex aromatic potential at altitude. See Coffee Varieties.
Heirloom — diverse group of traditional Ethiopian varieties; uncommon in El Salvador; expressive, floral cup profile when adapted to high-altitude volcanic soils. See Coffee Varieties.
Organic Transition
San Cayetano is the first Kaiserblick farm to transition to fully organic cultivation, directly responding to specialty buyer demand and opening the path toward deeper direct-roaster relationships. (source: Finca San Cayetano (website))
The Challenge
Decades of conventional agriculture — industrial fertilizers, pesticides, fungicides — left the soil with:
- Abundant surface biomass (leaves, dead branches)
- Almost no microbial activity to decompose that biomass into absorbable nutrients
The Plan
Following the framework described in the MAOES Organic Inputs Manual:
Organic inputs (applied before the rainy season):
- Poultry manure — nitrogen and phosphorus
- Coffee pulp — organic matter; byproduct of wet processing
- Filter cake (cachaza) — slow-release organic matter
Biological soil activation:
- Liquid microorganisms — stimulate microbial life
- Compost tea — improve nutrient availability and soil structure
Micronutrient supplementation (as needed):
- Boron and zinc
- Humic and fulvic acids
On-farm bio-inputs:
- Enriched compost produced on site using molasses as a natural activator
This integrated approach eliminates dependence on chemical fertilizers and builds toward a healthier, more productive, and sustainable soil structure. See Organic Farming and Soil Health for the underlying principles. For specific input recipes, see Bocashi, Biofertilizers, and Mountain Microorganisms (MM).
Export History and Current Strategy
Under the Silva family, San Cayetano built direct export relationships reaching specialty coffee shops throughout the United States and Europe. Kaiserblick will maintain these existing relationships. (source: Finca San Cayetano (website))
The farm’s international reputation — including the AVPA Paris 2017 award — is an asset in approaching European buyers. See Green Coffee Trading for the export strategy.
Broader Vision
San Cayetano is part of a multi-year initiative by Kaiserblick to establish an independent specialty coffee education and innovation center in Apaneca. The goal is to create a hub for community, knowledge-sharing, quality elevation, and preservation of traditional coffee culture — serving the entire Ruta de las Flores coffee-growing region and the global coffee community. (source: Finca San Cayetano (website))