This coffee is from Finca Las Brisas in El Salvador, produced by Carlos Pola who took over the farm in 1997. It is a double-fermented coffee (120 hours) processed using the anaerobic honey method, where the pulp is removed and the beans are lightly washed to remove remaining mucilage before being dried on raised beds. The variety is Centroamericano, grown at an altitude of 1200-2000 meters above sea level. The flavor profile offers notes of apple, citrus, red grapes, and milk chocolate.
An Örebro-based roastery born from a love of coffee, using a "slow roast" method in small batches to allow each coffee's unique flavor and character to develop.
