This coffee is produced by Gustavo and Enrique Magaña at Finca La Esperanza, located on the slopes of Laguna Verde Mountain in Ahuachapán, El Salvador, at an altitude of 1385 meters. The coffee is a Bourbon variety processed using a washed method, where it is patio-dried with a controlled technique to ensure consistency. The flavor profile features notes of milk chocolate, peanut brittle, and crisp apple, reflecting the rich volcanic soil and cool mountain climate of the region.
Hyperion Coffee is a specialty roastery in Ypsilanti, Michigan, founded in 2015 by Eric Mullins, Dan Kubera and Alex Merz. Named after the Greek Titan of light, the roastery was built on three pillars: relationships, science and education. Kubera roasts on a 10 kilo Ambex, sourcing directly from small independent producers including Ariel Fúnez in Honduras, with every coffee listing varietal, elevation, processing method and farm name. The team cups roughly 30 samples in a single morning session as part of their daily quality routine.
