Plum, spices, dark chocolate, and whisky — this coffee sounds like a good jazz track in an old bar.
It has a warm, full body, delicate acidity, and a smoky finish. For those who appreciate distinctive coffee that truly deserves attention.
This coffee is grown at 1,100 meters above sea level in El Salvador. The varieties are Cuscatleco and Pacas, processed using an anaerobic natural method with extended fermentation and drying on African beds. This approach brings depth, spice complexity, and a touch of delicate wildness to the cup.
In the cup, it opens with plum, followed by layered spices and a hint of whisky, finishing with dark chocolate. Moderately acidic, well-balanced in body, with a long, slightly syrupy finish.
