El Salvador | Ayutepeque

Hazelnut | Marmalade | Cola


Altitude | 1000-1100 MASL

Process | 75% washed, 25% natural

Variety | Red Bourbon, Pacas


Super excited to bring you this coffee, not only because it is an interesting blend of 75% washed and 25% natural but also because in 2014 we had the pleasure of visiting Emilio Lopez, a sixth generation coffee farmer whose farm, Ayutepeque, is located below the Santa Ana volcano, also known as Ilamatepec in Nahuatl (an Uto-Aztecan language). Emilio also produces and exports his coffee along with the coffee of neighbouring farmers. He set up a mill at his El Manzano farm in 2005.

Through this facility and his own family's coffee traditions, Emilio has had a fantastic knowledge base to experiment with his coffees. The 75/25 blend of washed and natural processing gives a perfect balance of cleanliness and body which we have attempted to fully exploit with our roasting.

The Pacas variety, the less conspicuous parent of the gigantic Pacamara bean, was actually discovered in 1956 in the same region of El Salvador as Emilio's farm. It is a natural mutation of the Bourbon variety and was discovered and developed by the Pacas family as a slightly larger, more hardy and more productive variety than Bourbon.

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