Our Roaster's Tasting Notes — Dark Chocolate, Honey, Nutty, Sweet
Confectioners eat your heart out! If you are someone like me who adores the artisan results of a master confectioner then have I got a truly scintillating treat for you. I want you to picture yourself standing over the vessel of a master chocolatier and staring intently on the swirling deep rich chocolate that is churning and mixing before your eyes. As you get lost in the swirling wonder you’ll notice the chocolatier opening a glass jar of a sparking golden nectar that looks as though it was captured from the rays of the sun. They dip an implement into the nectar and it instantly clings to the tool as though it were holding on for dear life. The chocolatier lifts the implement swiftly and then carefully allows the sweet golden nectar to gently drizzle into the whirlpool of deep dark chocolate that has had you mesmerized for an unknown length of time. The nectar appears to just keep coming, drizzling, and flowing as though there is no end to it. Finally the master chocolatier grabs a simple spoon, dips it into the sweet flow and offers it to you. Of course you accept because, well, your breathing. As you close your mouth around that spoon and the deep rich chocolate flows over your tongue and down your throat, warming you to the very core and flooding your mind with memories of every wonderful experience you have ever had you perk up and begin to look around for the honeycomb that you must have just eaten as well. That is what you will experience when you dare to treat yourself to this outstanding coffee from El Salvador.
Can I get this as Decaf? — No
This farm has been in the McEntee family for several generations. There are 80 permanent employees and during harvest, more than 210 individuals from the surrounding towns are employed to assist in the coffee harvest. One of the ways the farm gives back to the community is through holding medical conferences for the people of the area to help maintain and teach good health practices. They also distribute toys to local schools during the Christmas season.
Bean & Processing Info
The mill on the farm was established 7 years ago. Washed, honey and natural processes are used at the mill as well as some experimental processes like “hydro” and anaerobic fermentation. Each trial has brought new insights and is leading to some interesting cup profiles! In addition to the wet mill, the farm has their own dry mill which is able to prepare the dried coffee for export. During the sorting process, 10 female heads of household oversee the manual separation of imperfect or poorly formed coffee beans to ensure quality!