Grapefruit & chocolate

Sold out. One of our beautiful more traditional El Salvadorian coffees that is perfect for a non-challenging breakfast coffee.

La Joya is one Jose Antonio Salaverria & Sons smaller farms. It’s 10 hectares grown at about 1630 masl. It’s a mix of Red Bourbon, Orange Bourbon, yellow Catuai and Hibrido de San Francisco (a local hybrid of the dwarf bourbon Pacas and old Bourbon Elite).

The producer is using innovative ways of processing and farming by separating everything by days of picking and performing different processes, fermentation and drying techniques depending on capacity and potential of the particular lot.

In this case it is mechanically demucilaged before it is soaked under clean water over night and then carefully dried on patio. They manage the drying times by building up layers and resting the coffees in piles.

This coffee is from a project with an El Salvadorian producer, Jose Antonio Salaverria and his two sons Andres and Jose Antonio. Its a gorgeous example of a meticulously produced coffee from this region.

This family are 6th generation coffee producers that have several pieces of land around the Santa Ana volcano. They process all of the coffee from this region at their mill, Las Cruces.

They are fastidious about colour of cherry and uniformity when picking and are experimental in their processing methods.

This leads to incredible and very interesting coffees.

  • El Salvador

  • Santa Ana

  • La Joya

  • Las Cruces

  • Jose Antonio Salaverria & Sons

  • Red and yellow Catuai

  • Soaked and patio dried

  • 2017

  • 1630 masl

  • Nordic Approach

  • 250g bag

  • 54.26kr pr kg

  • Medium to dark (great for espresso, bialetti or milk based filter coffee)

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  • Milk chocolate & wild berries

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