This coffee is from El Salvador, specifically from the Apaneca-Ilamatepec region at 1550-1700 meters altitude. It is produced by the Sauerbrey-Martínez family at Finca Miramar, a renowned farm in the country. The coffee is Arabigo (Typica) variety, processed using anaerobic natural method where cherries are fermented in an oxygen-free environment before being sun-dried. This double fermentation creates a clean yet complex cup with pronounced fruitiness. The coffee tastes of apricot and honey with a funky yet clean character. Best enjoyed as espresso or with moka pot.
Vaga Bon Café roasts from a facility in Lavaux and runs a cafe in Lausanne's Flon district, founded by travelers with a philosophy inspired by the vagabond spirit of discovery. They source unique and interesting coffees from their journeys around the world, both literal and figurative. Their mission is to share these global coffee discoveries and the stories behind them.
