San Emilio is a large estate near the capital of San Salvador lying between 1000 – 1400m above sea level. We last bought their coffee two seasons ago, and when we saw it offered so early in the season for new-crop Centrals, we couldn’t help but grab some! The pulped-natural processing method makes this a fascinating cup.
Pulped-natural coffee is removed from its fruit but then laid out to dry (on large concrete patios in this case) with the sticky flesh still attached. The beans absorb some of the sweet fruitiness of the flesh, ultimately yielding a coffee that has more sweetness and body, with a slightly softened acidity. Continue Reading
This is crème brûlée:
Seriously, this is what our latest Reserve Blend reminds me of. Toffee, then creamy with a honey-like sweetness – and let’s add a dollop of berries at the bottom of the bowl.
40% Burundi Mugirampeke
40% Colombia Los Naranjos (Nov 2012 harvest)
20% Ethiopia Sidamo Korate natural
We are pleased to have another crop from the Asociación los Naranjos in Huila, Colombia!
It’s the third season we have bought their coffee, and we’re enjoying how each harvest is unique. This lot seems to have a creamier, more rounded sweetness; the acidity is gentler and more like apples than citrus. A great harvest! Continue Reading