Cheje, Chinameca, El Salvador

ABOUT

Café L’Étranger- Usulután

Café L’Etranger, as a brand of the Samayoa family, represents the heritage of their great-grandfather, who began coffee cultivation as a Belgian immigrant and whose legacy has been passed down since 1913 within the family. Today, Liza and Ernesto run the farms together with their son Rodrigo. Family is at the center and serves as the foundation for everything else – friendship, closeness to the product and the customer, tireless work on quality, and supporting the community. This sense of self-understanding characterizes the family and is reflected in every step of the coffee production process.

The farms are located in the Tecapa-Chinameca region, where the surrounding volcanoes shape the landscape and microclimate, making it perfect for coffee cultivation.

The trees of Finca La Vega are the habitat of the golden-fronted woodpecker. They lend their Spanish name to this coffee – ‘Cheje’ and stand for the diversity in fauna and flora on farms growing coffee under shadow trees.The Kenibon variety is a naturally occuring hybrid of Borbón, which was originally predominantly grown in Central America, and a Kenyan variety. The Samayoa family cultivates this hybrid intentionally due to its distinctive flavor profile. The processing is carried out using natural anaerobic methods: the freshly harvested coffee cherries are first kept airtight in bags for 48 hours, then spread out on African beds to dry—initially in the sun, and later under shade-providing sun sails. This process allows the Red Kenibon to showcase its full aromatic diversity.

Coffee from Usulután

The Samayoa Denys family has been cultivating coffee for over 100 years in the California region of Usulután, eastern El Salvador. The brand name L’Étranger – French for “the outsider” – pays homage to Belgian immigrant Jules Denys, who discovered his passion for coffee in El Salvador at the end of the 19th century. Since 1913, the farm has remained in family hands and is now run by his great-grandson Ernesto Samayoa Denys, together with his wife Liza and their son Rodrigo.

The farms La Vega and La Belgica form the heart of L’Étranger – a brand that stands for origin, quality, and long-term commitment.

Careful Cultivation & Modern Processing

On 175 hectares, varieties such as Cuscatleco, Red and Pink Kenibon, Bourbon, Pacamara, and Yellow Icatu thrive under shade trees like Inga and other native species. A registered forest area helps protect biodiversity and the microclimate.

The farm is located at 1,050 meters above sea level, with volcanic-clay soils, temperatures ranging from 15–28 °C, and around 2,000 mm of annual rainfall – ideal conditions for producing complex, well-balanced coffees.

Harvesting is done by hand, in multiple passes between November and February. At the farm’s own wet mill, beans are processed with great care – washed, honey, natural, or natural anaerobic – depending on the variety and desired flavor profile.

The result: clean cups with fruity notes, hints of chocolate, and pronounced sweetness – all shaped by the region’s mineral-rich terroir.

One Family, One Project, One Vision

For over a century, the Samayoa family has stood for sustainable and responsible coffee cultivation. The next generation brings not only fresh ideas but also a strong sense of social responsibility: through the Coffee HOPE Project, the family supports neighboring small-scale producers, promotes knowledge exchange, fair pricing, and access to international markets.

L’Étranger unites origin, quality, and responsibility – with a clear vision for the future.