El Salvador - Las Brumas: Anaerobic Natural, SL28 & Pacamara

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Experimental
  50
• Funky
  40

If you would like your coffee shipped pre-ground, please choose from our 'Select Grind' option before adding this coffee to your cart. Crisp acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., sticky sweet, & a silky mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Those familiar with the Las Brumas farm know the level of quality to come out of it, so believe us when we say this skillfully processed anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. SL-28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. & Pacamara is a showstopper. Ernesto & co. have knocked it out of the park once again! Country : El Salvador Farm : Las Brumas Farmer : Ernesto Menendez Region : Sonsonate, San Blas Altitude : 1,700 to 2,000 m.a.s.l. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. : SL28 & Pacamara Process : Anaerobic Natural