The Guardian of the EL SALVADOR Forest: Patrick Murray and the Sustainable Legacy of Finca Majahual
In the world of specialty coffee, some farms produce excellent beans, while others preserve entire ecosystems. Finca Majahual, located in the lush Apaneca-Ilamatepec mountain range of El Salvador, does both. Led by Patrick Murray, Majahual is a shining example of how tradition, family heritage, and environmental stewardship can coalesce to create a cup of coffee that is as ethical as it is delicious.
At SO Coffee Roasters, our partnership with Patrick Murray is built on a foundation of mutual respect for the land. When you sip a Majahual coffee in our Porto or Lisbon shops, you aren't just tasting the volcanic soil of Juayúa; you are supporting one of Central America’s most vital biological corridors.
The Heritage of Majahual: A Century of Coffee
El Salvador has a coffee history unlike any other. For over a century, coffee has been the heartbeat of its economy and culture. Finca Majahual was established in the early 20th century and has remained in the Murray family for generations.
Patrick Murray, the current steward of the estate, represents the perfect blend of "Old World" wisdom and "New Wave" precision. He understands that while the world of coffee is changing—with new processing methods and high-tech roasting—the core of a great cup remains the health of the tree and the happiness of the people who tend to it.
A Farm within a Forest: The Terroir of Finca Majahual
What makes Finca Majahual truly unique is its geography. Situated at an altitude of 1,500 to 1,800 meters, the farm is perched on the slopes of a volcano. But it doesn’t look like a traditional farm; it looks like a rainforest.
The Power of Shade-Grown Coffee, El Salvador is famous for its "shade-grown" coffee culture, and Majahual is the gold standard of this practice. Patrick ensures that the coffee trees grow under a dense canopy of native trees (like Ingas).
Slow Ripening: The shade regulates the temperature, allowing the cherries to ripen slowly over several months. This slow development is crucial for the concentrated sweetness and complex acidity we look for at SO Coffee Roasters.
Biodiversity: The farm acts as a sanctuary for migratory birds and local wildlife. By choosing Majahual, we are choosing to protect a forest that filters the air and stabilizes the soil of the Apaneca region.
The Variety: Red Bourbon, the King of El Salvador
While many farms chase the newest hybrid varieties, Patrick Murray has remained a dedicated protector of the Red Bourbon. Bourbon is an heirloom variety known for its exceptional sweetness and creamy mouthfeel. In many parts of the world, Bourbon has been replaced by hardier, high-yield varieties that lack the same flavor depth. At Majahual, Patrick cultivates Bourbon with religious devotion, ensuring that the classic El Salvador profile—chocolatey, nutty, and balanced—is preserved for future generations.
In addition to Bourbon, Patrick innovates with small lots of Pacamara, a giant-bean variety native to El Salvador that offers a wild, tropical, and herbal complexity.
Processing with Precision
At Majahual, the harvest is a meticulously managed event. Every cherry is hand-picked at peak ripeness—a deep, oxblood red. Patrick employs traditional Washed processes that highlight the "cleanliness" of the cup, but he also experiments with Honey and Natural processes for SO Coffee Roasters.
One of the reasons we love working with Patrick is his transparency. Every lot that arrives at our roastery in Porto comes with a detailed history of its drying time, fermentation hours, and moisture levels. This data allows our roasting team to tailor the heat profile perfectly to the bean’s needs.
Direct Trade: Why SO Coffee Roasters Partners with Patrick
"Direct Trade" is a term often used in the industry, but at SO, it means a real human connection. By working directly with Patrick Murray, we bypass the traditional commodity market. This ensures fairer prices: We pay well above the market rate, ensuring Patrick can invest in the farm’s social programs, including schools and healthcare for the workers and their families. We also can give precise quality feedback: We can tell Patrick exactly what our customers in Portugal love, and he can adjust his processing to meet those preferences. Environmental Stability: Our long-term commitment gives the farm the financial security to maintain its status as a protected forest.
Tasting Notes: The Majahual Experience
When you brew a bag of Majahual from our shop, expect a cup that feels like a warm embrace.
Profile: Deep notes of milk chocolate, roasted hazelnuts, and a subtle red apple acidity.
Mouthfeel: Smooth, buttery, and exceptionally clean.
Best Brewed As: An Espresso for a rich, sweet shot, or a French Press to highlight its incredible body and sweetness.
Bring the Mountains of El Salvador to Your Home. The coffees of Patrick Murray are a staple of our collection at SO Coffee Roasters. They are approachable enough for those just starting their specialty coffee journey, yet complex enough to satisfy the most seasoned barista.
