This single-origin coffee comes from Los Pirineos farm in Tecapa Chimaneca, Usulután, El Salvador, located at 1,400-1,600 meters elevation on volcanic slopes. The coffee is a Batian variety processed using Black Honey method, where pulped cherries with mucilage intact were dried under shade for approximately 25 days. The cup is characterized by notes of red cherry, ripe apricot, honey, and cocoa nibs, resulting in a sweet and complex profile from this fifth-generation family farm managed by Diego Baraona.
Little Buffalo Coffee Co. was founded by Drew Smith in Oakland, California, born out of time spent living in and exploring the coffee growing regions of Central and South America. The roastery specializes in single origin, fruit forward specialty coffees, sourcing exclusively through importers who support local community initiatives and sustainable development in producing countries. Smith is committed to paying premium prices to every partner farm, guided by the belief that every farmer and farm worker should earn a fair living wage. The operation ships curated monthly selections directly to subscribers and maintains a retail collection for one time purchases.
