Single Origin: La Independencia, El Salvador
This variant is currently sold out
Cocoa Butter, Hazelnut, Orange
1,500 - 1800 masl
Washed & Soaked
La Independencia is located in the region of Santa Ana, known primarily for its sweet, delicate and quintessentially El Salvadorian coffees. Here the soil, weather conditions, varietals and altitude all contribute to the unique and delightful qualities of this bean.
Set in the mountain range of Apeneca Ilamatepec, the sprawling Finca San Fransico complex is divided by various hills (cerros) into tables/blocks (tablones). Tablon La Independencia sits within the farm and is around 23 hectares in size.
We have received many coffees from Finca San Fransisco over the years and our Head Roaster Simon visited the farm just last year, with all coffees being processed at the central station Las Cruces Mill.
La Independencia stands out for its innovative ways of processing and farming. The producers separate everything by days of picking and do different processes, fermentations and drying techniques depending on each lots potential and capacity. This specific lot has been mechanically de-mucilaged before being soaked in clean water over night and then carefully dried on patios. The drying is managed by building up layers and resting the coffee in piles.
Expect a beautifully balanced and creamy coffee from La Independencia with smooth cocoa butter, hazelnut and zesty orange to notes. A versatile coffee it suits a variety of brew methods including Aeropress, espresso and batch brew.
Versatile, smooth and sweet, La Independencia is for those days British summertime doesn't quite deliver. Comforting, creamy notes of cocoa butter, toffee and subtle citrus will make you happy to stay in bed that extra hour whilst it's raining... in August.
Brew at 64g per litre for maximum body and sweetness!