What We're Crushin' On

We get it, choosing coffee can be hard! So, let us do the work for you. We are bringing in a "surprise" offering each month to spice things up a bit. 

You can set this up for "subscription" and get a new  coffee to try each month or order a single month at a time if something catches your eye! Add it to your favorite coffee subscription to make the month absolutely slam.

April Coffee of the Month 

El Salvador

Red Bourbon and Pacas varieties are shade-grown at 1200 to 1750 meters above sea level. El Salvador SHG Familia Pacas is handpicked at peak ripeness and sorted for any underripe, dry or green cherry. This sorted cherry is then taken to the Pacas mill, located in the Zapotitán Valley in La Libertad, about forty minutes or less from the capital.

At Beneficio Vivagua, the coffee undergoes careful processing. First, the cherry is mechanically pulped. Interestingly, the separated coffee pulp is collected rather than discarded at the mill. This nutrient-rich byproduct is transported to the farm weekly, where it is used as a fertilizer for the coffee trees. (This sustainable practice demonstrates environmental stewardship as well as enhances the quality of their coffee over time.) Next, the pulped coffee is fermented for six hours and then washed. Subsequently the coffee is pre-dried on patios for three days to a moisture content of 25-30 percent. Next, the coffee is dried in mechanical dryers for 30-35 hours until it reaches 11.7-12 percent moisture. The coffee then rests in parchment for a period before dry milling. Finally, the beans are mechanically sorted according to size, density and color as well as manually hand-sorted.

Cupping notes: Vanilla, cashew, orange, apple.