This coffee comes from Los Naranjos farm in Juayúa, El Salvador, run by Sigfredo Corado, David Velasquez, and Manuel Olivares. The farm follows regenerative agriculture principles from the Renacer Field School, focusing on enhancing coffee quality, biodiversity, and soil health. This is a red Bourbon variety processed using an anoxic natural method. Ripe cherries ferment in tanks for 72 hours with monitored pH and Brix levels, then pre-dry for 3-5 days to 20% moisture, followed by 8-10 days on raised beds until reaching 10% humidity. The coffee offers flavors of cherry jam, forest fruits, and milk chocolate.
Culainn and Lea founded Conscious in 2021 in Welwyn Garden City, beginning with trips to South America to build direct relationships with a small number of producers. The core focus is on creating supply chains that are sustainable, equitable, and financially viable for every participant. Early partnerships center on the Castro family in the Peruvian Andes, who recently transitioned from sugar cane spirit production to specialty coffee, and Mulugeta Tsige Exporters, a family run operation in Yirgacheffe, Ethiopia. The company publishes its pricing transparently on its website, tracing costs from farmer through to warehouse. The approach prioritizes long term buying relationships and shared development over opportunistic sourcing.
