Sometimes, the rare gems we’re looking for are hidden right in front of our eyes. This was the epiphany I had when I first discovered the coffees of El Salvador: a treasure of an origin and my top choice for sourcing coffees in Central America. Early into owning my own business—when many green coffee buyers had their sights set on Guatemala, Costa Rica, or Nicaragua—El Salvador drew me in. It’s something of a haven for heirloom coffee varietals, many of which had long been uprooted elsewhere. When the coffee boom of the 1980s shifted other Central American origins toward newer coffee varietals, the slow growth of El Salvador’s coffee industry gave older varietals an extended hold. Now, cherished types such as Bourbon, Pacas, and Pacamara are found almost exclusively in El Salvador. Today, I have a strong friendship and business relationship with the Ariz Family, whose 3 farms and small micro mill are infusing exciting innovations into El Salvadoran specialty coffee production. Father-and-son team Ricardo and Marco source a small amount of cherries from other family and friends as well, making Ariz coffees a true community affair.