Flavour Profile: Creamy & complex, with notes of dried fruit, chocolate, plums & sweet cherry jam.
From a group of farms owned and run by the Salavaria family. It’s the careful picking of only the ripest fruit, along with innovative processing methods that make this El Salvadorian coffee so clean and distinct.
Lots are separated by altitude and by farm, pulped and soaked overnight to produce a brighter, cleaner cup and then dried on raised beds for up to 15 days. Double soaking opens up the beans to create even more layers of flavour.
100% Arabica Coffee, Rainforest Alliance Certified.
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Las Cruces, is the name of a coffee processing mill owned by the Salavaria family in El Salvador. Here coffee from several of their high altitude farms is processed and blended in small high quality lots.
The coffee is grown at altitudes of between 1400 up to 1700 masl. The cultivars in this lot are a mix of Bourbon, Pacas, Catuai and Hibrido de San Francisco (a local hybrid of the dwarf bourbon Pacas and old Bourbon Elite). Owner Antonio Salavaria is innovative his approach to both coffee farming and processing. He separates his coffee lots by the day of picking and undertakes different processes including different fermentation and drying techniques depending on the volume and potential of the lot.
In the case of our beans, they are initially de-pulped before being fermented under water for one night. Next they are rinsed in clean water and again soaked in water for about 10 hours before being carefully dried for 15 days. The drying time is managed by regular turning, building up layers and resting the coffees in piles.
Bourbon, Catuai, Hibrido de San Francisco, Pacas
1,500 – 1,700 metres above sea level
1kg bag, 227g pouch
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