Deeply sweet washed coffee from Chalatenango Mountains with grape and rose leading the cup.
Clean, sweet Bourbon from a six-generation Salvadoran estate with meticulous processing protocols.
Salvadoran volcano-tested farm produces roasted cocoa notes with cashew nuttiness and dried cherry.
Pacamara from the farm that pioneered the variety commercially—butterscotch, brown butter, cocoa, toasted almonds.
Nougat, tangerine, and milk chocolate from Pacamara coffee grown on a volcanic crater in El Salvador.
Historic Pacamara from a volcanic El Salvador estate that pioneered this distinctive variety.
Washed blend of Salvadoran and Colombian coffees engineered for milk-forward sweetness and body.