This coffee is a Bourbon variety from the Guanacaste farm in the Santa Ana and Ahuachapan regions of El Salvador, grown at 1000 meters altitude. Produced by Rodolfo Ruffatti Batlle, this coffee undergoes a 120-hour fermented natural process, where cherries are macerated in a low-oxygen environment before being dried. The flavor profile features notes of cognac, strawberry, honey mango, white chocolate, and greek yogurt. It is an omni-roast coffee suitable for both espresso and filter brewing methods.
A Bucharest-based roastery founded by Teodora and Ionuț Pătrașcu, focused on traceability and direct relationships with farmers to source and roast high-quality beans.
