Process: Natural (Honey Process)
Notes: Red Apple, Chocolate, Caramel

For six generations, the Aguilar family has produced coffee on the shade-rich land on the north-eastern slope of the San Salvador volcano, with its direct view of the capital city of San Salvador. Their estates cover over 160 hectares of altitudes ranging from 1,250 to 1,700m with the highest farms offering perfect coffee growing potential. This honey processed microlot is a single varietal thought to have its origin in the lauded Kenyan SL varieties. With notes of red apple, chocolate and caramel, it’s great to have Salvadoran coffee back on our menu.