Finca La Providencia is situated between 1,100 to 1,300 meters above sea level. The area has fresh and clean air and is home to many wildlife species. The farm’s varietals are Red, Yellow Caturra and Red Bourbon. After harvested, the coffee cherries are processed using the red honey method where ripe coffee cherries are dried for 12 days with the mucilage left on the parchment. During the drying process, the sugar on the mucilage layer becomes more and more concentrated that it absorbs through to the bean, resulting in distinct sweetness.
SKU | Qty. | Net Wt. |
|---|---|---|
WEXEL220 | 1 Unit | 220 g |
WEXEL220C18 | 18 Units | 3,960 g |
WEXEL220C50 | 50 Units | 11,000 g |
WEXEL220C90 | 90 Units | 19,800 g |
Facts | |
|---|---|
Varietals | Bourbon & Caturra |
Processing | Red Honey and sun-dried in parijuelas and clay patios |
Altitude | 1,100 to 1,300 meters above sea level |
Owner | Fernando Alfaro & Jose Enrique Gutierrez |
Cupping | Dry berries, cherry, with notes of honeycomb, vanilla and milk chocolate |
El Borbollón coffee comes from La Reforma and Santa Maria. The farms are located on the fertile and humid slopes of the Santa Ana Volcano at an altitude of 1,500 meters where only Red Bourbon are planted. The coffee cherries are handpicked to ensure only the best and fully ripe beans are harvested. The optimal growing conditions together with the sustainable farming practices have produced the best coffee from El Salvador.
SKU | Qty. | Net Wt. |
|---|---|---|
WEXEB220 | 1 Unit | 220 g |
WEXEB220C18 | 18 Units | 3,960 g |
WEXEB220C50 | 50 Units | 11,000 g |
WEXEB220C90 | 90 Units | 19,800 g |
Facts | |
|---|---|
Varietals | 100% Red Bourbon |
Processing | Fully Washed and sun dried on clay patios |
Altitude | 1,400 to 1,500 meters above sea level |
Owner | The Alvarez family (Finca La Reforma) |
Cupping | Apple, bright acidity, marzipan & hazelnut |
Owned by one of the oldest and most prominent coffee-growing families in El Salvador, Central America, Santa Rosa is situated on the Santa Ana Volcano at the altitude of 1,850 metres. On the farm, perfectly ripe coffee cherries are hand-picked and delivered to a wet mill on the same day. The coffee is then fermented for 2 to 3 hours. After fermentation, the coffee is rinsed, and sun-dried on patios where it is turned regularly to ensure even drying. When its moisture content reaches 11%, the coffee is bagged and stored in a warehouse.
SKU | Qty. | Net Wt. |
|---|---|---|
WSVSR120 | 1 Unit | 120 g |
WSVSR120C18 | 18 Units | 2,160 g |
WSVSR120C50 | 50 Units | 6,000 g |
WSVSR120C90 | 90 Units | 10,800 g |
Facts | |
|---|---|
Varietals | 100% Bourbon |
Processing | Fully Washed. |
Altitude | 1,857 meters above sea level. |
Owner | Pacas family. |
Cupping | Peanut butter, genmaicha (roasted rice tea), macadaemia, toffee. |
