The beauty of specialty coffee
You know the feeling - the joy of buying something new. The excitement of discovering what lies inside. It is the emotional connection that gives the whole experience a new dimension.
Handbrew focused
We believe that there is one right way to roasting coffee. Our goal is to achieve the best quality, balance and natural flavours of coffee.
This farm is part of a project with an El Salvadorian producer, Jose Antonio Salaverria, and his two sons Andres and Jose Antonio, the younger. They are 6th generation coffee producers, their ancestors started growing coffee in Huachapan. Jose Antonio Senior's father offered him a house in 1970, but Jose Antonio asked for a farm instead. He was given Finca Los Nogales, which remains in the family, and is one of the farms supplying us with coffee.
Variety: Bourbon
Processing: Anaerobic
Partner: Nordic Approach
Notes: pineapple x stone fruit x molasses
The anaerobic process starts immediately after the cherries are picked. When they arrive at the station they are dry fermented as whole cherries in barrels without water for 72hrs. They are then finished with the Double Soaked/Washed process we've developed and perfected with the family over the past 5 years. The family use eco pulpers called Jotagallo that remove about 80% of the mucilage.
