This coffee is from Finca La Fany in Apaneca, El Salvador, grown at 1450 meters altitude. Produced by Carmen and Rafael Da Silva, this microlot is called Glazed Honey and features Red and Yellow Bourbon varieties. The processing method involves drying the cherries in their own sugar for two days, followed by barrel fermentation for several days, then slow sun-drying as a honey process for 30 days. The result is a complex and sweet coffee with flavor notes of milk chocolate and yellow berries. Cultivation is done in both shade and sun, with harvest from January to March on a 45-hectare farm.
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.
