El Salvador - Colomba

tasting notes: APRICOT - HAZELNUT - BROWN SUGAR
variety: Bourbon
processing: Honey
altitude: 1800m
origin: El Salvador

This coffee is another flavor jewel produced by the Valiente family, who we've been working with for 10 years now. Mario Valiente Sr. runs production and is super dialed on processing techniques, a mad scientist of sorts. This micro-lot is depulped immediately after harvest, then dried with the honey layer (sweet, sticky mucilage) left on the seed. It's dried on raised beds, but under shade cloth to moderate temperature and slow down the drying time a bit. This coffee has BIG brown sugar aroma & candied pecan flavor. 

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