Bright sweetly balanced acidity, smooth lingering body, some richness, sweet, textured chocolate, hints of citrus and caramel, lemon, soft sweet finish. Light or Dark this is a coffee we can drink all day.
Roasting Aroma: Popcorn, cherry, red wine
Dry Aroma: Chocolate, citrus, fruit
Brewed Aroma: Chocolate, caramel, honey
Grower: Jose Antonio Salaverria, (JASAL) is known for his meticulous attention to detail.
Farms: Finca Santa Rita and El Molino
Varietals: Pacas, Catuai, Bourbon
Altitude: 1,200 - 1,630 Meters Above Sea Level
Region: Department of Ahuachapan near the Town of
Processing: Fully Washed and sun dried on site.
Soil: Volcanic Loam
Harvest: November - March
Strictly High Grown: SHG; coffee grown above this Altitude Standard produce a denser (Strictly Hard Bean) more vibrant flavor profile than those grown at lower Altitudes. Higher altitudes provide a Coffee friendly environment, the climate tends to be cooler with less direct sunshine and plenty of moisture. This causes the coffee fruit to mature slowly allowing more time to develop depth as well as many of the other desirable characteristics we look for in fine Specialty coffees.
European Process: Hand Sorting to remove defects to the "EP Standard" continues until no more than 8 defects are found in a 300 gram sample. This obviously very labor intense hand sorting improves Cup Quality and Consistency.