El Salvador: Finca Nazareth [Notes: Raspberry jam, hibiscus, syrupy]
[Notes: Raspberry jam, hibiscus, syrupy]
THE ORIGIN STORY
This coffee is incredibly syrupy and makes for a rich cup. Coming to us from farmer Andrés Acosta's 20-hectare microlot farm, this single-varietal coffee is grown in rich volcanic soil and then naturally processed by drying on raised beds for 25 days. El Salvador's rich coffee history began in the mid 1700s, but the start of its specialty coffee focus is said to have begun in 2003, when the first Cup of Excellence competition occurred and shined a light on the country's special coffee varieties.
Variety / Processing Method: Pacamara / Natural
Location: Finca Nazareth, Apaneca, El Salvador