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Harvest: 12/22-02/23
It is the second time that we present this coffee from the northern highlands of El Salvador. Again it convinces with fruity sweetness and full texture. In the filter, we find a pleasantly integrated grape acidity that blends elegantly with the natural sweetness of stone fruits and galia melons. As espresso it develops a rich fruity perception reminiscent of cherry and rounded out by a distinct sweetness that reminds us of butter cookies.
The Finca La Esperanza is located in the Santa Ana region at an altitude of 1100 to 1750masl. Since the beginning of a major reorganization in 2012, the farm has been organized as a Variety Garden and expanded accordingly. The farm area was divided into 18 lots, on each of which a different variety is grown. To date, 70% of new plantings have been made, so that now, in addition to this Orange Bourbon, Pacas, Red Bourbon, Pacamara, Kenya, Bernardina, Heirloom and Mocha varieties are also growing.
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.