Coffee that keeps unfolding.

№ 02Santa Ana, El Salvador

Maragogype's Child

Green Pacamara

Oranges

Orange Cake

Karkade

№ 03Santa Ana, El Salvador

OJ 96

Red Bourbon

Red Currant

Dates

Whisky

№ 04Santa Ana, El Salvador

Lovoprof

Anacafé 14 & Parainema

Walnuts

Pecans

Oranges

Farmer Story · spec sheet (PDF)

Hands pouring water from a gooseneck kettle for a filter brew — Fig. 002a first pour

№ 04Training

Learn to taste
what you brew.

Workshops held at our Amsterdam roastery — for the curious, the professional and everyone between.

i.
Home Brewing
The fundamentals of pour-over, grind, water and ratio.
3 hrs
ii.
Coffee Tasting
A guided cupping across origins and processes.
2 hrs
iii.
Private Workshops
Bespoke sessions built around a single coffee or menu.
By request
iv.
Corporate Workshops
Immersive training for teams and hospitality partners.
Half day

Reserve a session

№ 05Our Story

Coffee should
surprise you.

Our Giesen electric roaster inside the Amsterdam roastery — Fig. 003the roastery, Amsterdam

Flying Frog exists to showcase coffees with personality — lots selected because they change as they cool, opening layer after layer.

Every coffee is roasted entirely on electric roasters powered by renewable energy in our Amsterdam studio. Every package carries original artwork made in response to the coffee inside.

Read the full story

№ 06The Grower

Productor.Coffee

Rodolfo Ruffatti Batlle · Santa Ana, El Salvador

Producer: Rodolfo Ruffatti Batlle
Project: Productor.Coffee
Estate: Finca El Salvador (FES)
Region: Cerro El Águila, Santa Ana
Country: El Salvador
Generation: Sixth-generation producer

Three farms — one approach to quality and process. Rodolfo is a sixth-generation coffee producer with family roots in Turin, Italy. He manages farms in the Santa Ana region of El Salvador, each serving a distinct role in his operation.

He is recognised internationally for his processing expertise, having shared methods with producers across Latin America. His approach is detail-oriented and grounded in data — he measures by latitude as much as altitude.

The Farms

Finca El Salvador (FES)

Flagship estate on Cerro El Águila, north face of the Apaneca-Ilamatepec range

Location: Cerro El Águila, Santa Ana, El Salvador
Altitude: 1,350 – 1,600 m
Latitude: 13.9° N
Area: 70+ hectares of coffee, 20 ha preserved wild forest
Varieties: Bourbon, Red Bourbon, Sudan Rume, Tabi, Portillo, Sarchimor
Processing: Washed, Natural, Macerated Natural, Kombucha Natural, Washed × Natural

Select lots are released as FES. Lower elevation is sold separately as Piemonte.

Three plots · one estateCerro El Águila, north face

Lote Medio — North face, mid-slope — Fig. i · Upper canopy at first light01 / 03

Lote Alto

Altitude: 1,600 – 1,700 m
Aspect: North face, upper canopy
Variety: Pacamara, experimental hybrids
Soil: Volcanic loam, high mineral
Harvest: February — late

The coldest of the three. Slow ripening and long fermentations. Where the experimental lots begin.

№ 07Farming & Research

Curiosity,
written into the soil.

Three principles that guide how we source, roast and talk about coffee. Each one is a practice, not a promise.

At Finca El Salvador, fermentation is treated as a controlled variable. pH, Brix, temperature and time are logged for every lot.

Rodolfo runs extended macerated naturals, orange-juice co-fermentations, kombucha naturals and washed×natural experiments side by side. The goal is not novelty — it is clarity. Each protocol is designed to amplify what the variety already wants to say.

Every process is cupped blind against a control sample. Only the lots that remain clean, structured and expressive after cooling make it into the release.

Finca El Salvador preserves more than 20 hectares of wild forest within a 70+ hectare coffee estate.

Shade management, cover crops and biodiversity corridors are not afterthoughts — they are part of the farm's operating plan. Water is conserved through settling ponds and mulch. Soil organic matter is rebuilt over seasons, not sprayed in a single cycle.

The aim is a farm that produces exceptional coffee while becoming more resilient each year. Long-term soil health is valued above short-term yield.

We believe knowing where a coffee comes from changes how you taste it.

Every Flying Frog release carries the producer, estate, altitude, variety, process and a roast batch ID. Where possible, we share the price paid to the farm and the costs behind the roast.

Transparency is not a marketing line. It is a commitment to the people growing the coffee and to the drinkers trying to understand it.

The word 'process' covers everything that happens between the picked cherry and the green bean in the export bag.

Washed coffees are the reference: clean, transparent, defined. Naturals dry inside the whole cherry and carry deeper, jammier fruit. Honeys sit between the two, syrupy and rounded, and punish shortcuts.

The experimental fringe — anaerobic, carbonic, co-ferments — is worth doing when it clarifies a variety, and noise when it is done for its own sake.

Coffee is one of the most studied foods on earth. The population-scale signal is largely reassuring for daily drinkers of moderate amounts.

Large prospective cohorts consistently associate two to three cups a day with lower incidence of dementia and Alzheimer's disease. A 2021 BMJ Open meta-analysis of over one million men found a 9% lower risk of prostate cancer per additional daily cup, with a stronger signal for advanced disease.

None of this is medical advice. If you have a condition or take medication that interacts with caffeine, speak to your doctor rather than your roaster.