El Salvador – Rodolfo Ruffatti | Kenya Juana - Kombucha Natural
Producer: Ruffatti Family
Region: Santa Ana
Elevation: 1,500–1,670 MASL
Process: Kombucha Fermentation – Natural

This variety has an interesting history that dates back to the early 20th century. A wealthy Salvadoran farmer, after a hunting trip to Africa, brought coffee seeds from Kenya and planted them on his farm near the Santa Ana volcano.
Although he later removed the plants, the variety had already spread among neighboring farmers. Over time, it adapted to the local environment, evolving into a unique cultivar highly resistant to both rust and cold.
In recent years, its cup profile has finally been recognized. Small producers around the Santa Ana volcano—especially those farming above 1,600 meters—were among the first to adopt it. The variety’s large beans and high productivity made it particularly attractive, especially for land that wealthier farmers had left unused at higher altitudes.

Rodolfo Ruffatti acquired the seeds from Mrs. Juana Salvadora Barrientos, a renowned coffee grower whose beans gained international recognition when her coffee placed 2nd at the World Brewers Cup in 2014.

Much like Kenyan coffees, Kenyauana (it's new name) is celebrated for its bright acidity and complex fruit notes. However, the unique terroir of El Salvador adds extra depth, structure, and sweetness, creating a distinctive and well-balanced flavor experience.

Process: Kombucha Fermentation – Natural
The cherries are handpicked at peak ripeness and washed immediately.
They then undergo a 48-hour kombucha fermentation (not anaerobic), using green tea kombucha  and a Scoby (Symbiotic Culture of Bacteria and Yeast).

During fermentation, the bacteria and yeasts break down the fruit’s natural sugars, enhancing flavor complexity and developing vibrant acidity, layered sweetness and tropical fruit notes.

After fermentation, continues the Natural process - the cherries are dried on raised beds and later depulped mechanically.

This coffee reflects a new wave of Salvadoran innovation — where unique varieties meet experimental processing methods to expand the flavor spectrum and craft truly distinctive cup profiles.