El Salvador | Finca La Fany (2018) | Bourbon | Natural

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Comforting
  20
• Funky
  20

Introducing the El Salvador Finca La Fany (2018), Palo Alto, BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. coffee for 2018. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Rose, peach, watermelon and silky Region: Apaneca, Ahuachapan Varietals: Bourbon A tall varietal known for very good cup quality and medium yields. Processing: Natural Coffee is left to dry in its whole fruit form which creates greater sweetness and a syrupy bodyBodyThe 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.. About: Where do we begin here... the taste says it all with this one. Its profile defies what is known to be cultivated in El Salvador. Huge tropical notes and a refined and complex profile that leaves you gob smacked. The Palo Alto tablon (a specific plot of land) is the high- est point of Finca La Fany and stands at 1700+ masl! This is very high for El Salvador. The high altitude results in cool nights and slow maturation of the cherry, which leads to big sweetness and more complex flavours. The immaculate processing at Si Cafe combined with these environmental factors creates this truly unique coffee, which has become a favourite amongst Proud Mary staff. El Salvador represent!