About Us
ABOUT
Family Story
Jules Denys emigrated from Belgium in the late 1800s, settling in El Salvador’s highlands where he learned about the world of coffee and fell in love with it.
C’est lui l’étranger
He is the foreigner.
In 1913, the family acquired land in the heart of the Tecapa-Chinameca coffee region in eastern El Salvador and dedicated it to coffee farming ever since.
His great-grandson, Ernesto, elevated their coffee into the specialty niche, carrying forward Jules´ legacy.
Nowadays Café L’Étranger´s beans get along all around the globe, for its outstanding quality, boasting complex flavors, lively acidity, and a smooth, balanced profile.
Grown in volcanic soils and enhanced by innovations, Salvadoran coffee embodies a rich heritage and a deep commitment to excellence.
FARM
We aim to convey our commitment to the future of a truly sustainable coffee industry through innovation: an industry with a positive social impact at origin which brings unquestionable opportunities abroad as well.
TEAM
Our Team
Ernesto Samayoa Denys
Dad / Chief Manager
Industrial Engineer
“I cherish working with rural communities, keeping up with the international market trends, and creating unique coffee profiles for special customers, all as my daily routine!
Ernesto treasures childhood memories of school vacations on the coffee farm, bonding with his grandparents, and participating in the harvest.
Liza de Samayoa
Mom / Marketing Manager
Graphic Designer
“I’m passionate about all the chances to learn and grow in the specialty coffee industry.”
Liza enjoys bringing people together and fostering connections.
Rodrigo Samayoa
Eldest son / Business Development Manager
Commercial Engineer
“I’m excited about contributing to the progress of my country and discovering the world and its people through specialty coffee, building real friendships.”
Rodrigo is a language enthusiast! Besides Spanish, he’s fluent in English and French, and he’s got a solid grasp of Italian.
Saúl Rivera
Administrative Assistant
Business Administration student
“I’m amazed by the meticulous process behind specialty coffee, from farm care to drying methods.”
Saúl loves to read about different cultures and learning about the history of them.
Miguel Rosales
Head of Post Harvest process
“I’ve spent my whole life in coffee, and I´m thrilled since I have never stopped learning within this industry.”
Passion runs through his veins, always willing to make things happen.
Alex Lara
Assistant of Post Harvest process
“I appreciate getting to know how the careful attention to coffee during the drying process leads to amazing results; the effort is definitely worth it.”
Alex is a young man who grew up in a coffee region but didn’t know a thing about coffee production. Working now in Café L´Étranger he is ready to dive in and build a career in it!
Edith Joya
Assistant of Post Harvest process
“I’m passionate about the land where I was born. I grew up among coffee fields, taking part in the harvest. Now I’ve had the chance to learn about drying, and I’m fascinated by it.”
Edith is a devoted grandmother who loves spending time with her grandchildren and watching them grow.