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.
Jose Antonio Salaverria & Sons
Red and yellow Catuai
Soaked and patio dried
54.26kr pr kg
Medium to dark (great for espresso, bialetti or milk based filter coffee)
Plum & Almonds
Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Honey & Rose
That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Dried Apricot & Spices
A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.
Star Anise & Dark Syrup
Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.
Milk chocolate & wild berries
Sold out. This gorgeous coffee from Honduras has so much to give.