Cheje #00149

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.