This honey-processed coffee from El Salvador features notes of peach and maple syrup with a juicy body. The coffee is from La Cumbre farm, founded in 1872 by Mr. Cornelio Lemus and now managed by fifth-generation producer Emilio López Diaz. The 100% Caturra lot uses the honey process method, where the outer cherry is removed but the mucilage is allowed to dry on the bean, resulting in intensely fruity flavors cleaner than natural processed coffees.
Case Coffee Roasters was founded in 2006 by Kati and Tim Case in Ashland, Oregon. The team roasts on a Diedrich IR 7 with a focus on light to medium profiles, using compostable packaging throughout. Sourcing follows a direct trade and relationship based model with an emphasis on sustainability, and USDA Organic certified coffees feature in the range. The café on Fourth Street serves espresso, pour over, and pastries from local bakeries, and the business supports nonprofits and arts organisations in the Ashland community through regular partnerships.
