ALMOND, DARK COCOA, LEMON
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
We roasted this selection with our bold profile to enhance its body. The darker roast brings out the nutty and cocoa flavors from the beans, while tempering their acidity.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Located in El Salvador’s “Golden Coffee Belt,” Apaneca’s volcanic soil produces some of the country’s finest coffees. Many Cup of Excellence lots are from this region, which boasts four active volcanoes. Santa Anna, the dominant of the four, erupted as recently as 2005 — shutting down the coffee industry in the area for two years but replenishing the soil with precious nutrients for farmers after they recovered.
The farm & mill where the coffee cherry is grown & processed.
GUSTAVO AND ENRIQUE MAGAÑA
Gustavo and his son Enrique represent a long lineage of coffee farmers. They’re fifth- and sixthgeneration farmers, respectively, and continue to run Finca La Esperanza, which has been in the family for more than a century. The farm’s past Cup of Excellence awards and Rainforest Alliance certification show Gustavo and Enrique’s commitment to both quality and the environment.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
El Salvador Finca La Esperanza is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
All of the coffee grown on Finca La Esperanza is Bourbon, which, along with Typica, is one of the first coffee varietals.