Not many roasting companies start out on the flanks of a volcano, but that’s exactly what happened in 2002 when Topeca launched on the family farms on the Santa Ana volcano in El Salvador (one of which has been in the family since 1850). And like many, it also started in a garage with little money and the youthful hope that they could build something with nothing and leave the world a better place than they found it.
With perseverance and a passion for excellence, they’re doing just that. They’ve gathered an award-winning team, and every stage of the operation at Topeca, from farm operations, processing, and milling to roasting and brewing reveals their passion for truly great coffee.
Director of Coffee, Ian Picco, says, “...what really inspired me and still keeps me wanting to come to work is creating something that provides a better quality of life for all those involved from Seed-to-Cup.”