About this coffee
The Ethiopian coffee is produced by a washing station located in Kantite, an area in the southern part of the famous Sidamo province. The station collects coffee cherries of various local varieties from around 1200 small scale farmers of the area that are then floated, depulped, fermented, washed and finally dried before being hulled and prepared for export. This coffee displays the classic floral and delicate characteristics of washed Ethiopian coffees that brings elegance and refinement to this blend.
The El Salvadorian coffee is produced at Finca Bonanza. The 10 hectares farm owned by Joe Molina is located close to the Santa Ana Volcano in the Western part of El Salvador. Once picked the cherries are then taken to the El Borbollon mill just outside the city of Santa Ana to be washed and milled. This Red Bourbon lot is creating the base layer of the blend with it's sweet, creamy and chocolaty flavours.