We believe the washed Red Bourbon is Finca Majahual’s classic expression of El Salvador’s most iconic varietal. After last year’s harvest, we asked Patrick Murray if it might be possible to bring back a washed lot from his celebrated Red Bourbon. A profile we hadn’t had in years, but one we knew carried the same brightness and depth as his naturals. He agreed, and the result reminds us why Majahual’s washed coffees are every bit as remarkable as their naturals.

In the cupping table we find notes of red apple, caramel, and plum. A bright, clean, and delicately sweet cup. The washed process sharpens structure while letting the terroir shine, offering a refined profile that feels timeless whether brewed as filter or espresso. Patrick Murray calls this coffee a “benchmark of elegance,” a trusted favorite among roasters and baristas for its clarity and balance.

This washed lot embodies the meticulous craft and forward-thinking approach that define Finca Majahual. It is both a return to tradition and a fresh expression of what makes this farm’s coffee so distinctive. The farm’s ongoing social programs, supporting education, healthcare, and local development are deeply intertwined with its coffee production. For us each cup represents more than flavor, it’s a promise of excellence paired with meaningful change.

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