Bosque Lya

Finca Bosque Lya gained international recognition after winning first place in the Cup of Excellence in 2004 - a testament to both its quality and character. Nestled near the Santa Ana Volcano in western El Salvador, this 96-hectare farm blends seamlessly with the surrounding rainforest, creating a rich, biodiverse environment that supports exceptional coffee production.

Established in 1932 and named after the founder’s daughter, “Lya’s Forest” is home to a wide range of wildlife and plant life, with shade-grown coffee thriving at altitudes between 1,473 and 1,650 metres. Bourbon is the dominant variety, alongside smaller lots of Pacamara, Caturra, and Typica, contributing to a cup that is sweet, complex, and vibrant.

Cherries are handpicked at peak ripeness and carefully processed at El Borbollon mill. After depulping, fermentation (13-15 hours), and washing, the beans are dried on patios for 8–10 days before resting and being hulled. Each lot is meticulously hand-sorted by a skilled team to ensure outstanding quality.

With a strong focus on sustainability - from composting coffee pulp to recycling water - and a commitment to skilled manual sorting, Bosque Lya continues to produce coffees that honour both tradition and innovation.