This bourbon varietal coffee grows between two mountains in a micro climate in the Lamatepec Volcano region of Santa Ana, El Salvador, at 1,500 meters elevation. It is washed-processed and produced by the Pacas Family. The coffee offers delicate, sweet flavor notes with cashew and red plum, and is suitable for both espresso and pour over brewing.
Gorilla Coffee opened in Brooklyn in 2002, making it one of New York City's earliest independent specialty coffee roasters. The company seeks sweet, well balanced coffee that is interesting but has broad appeal, an approach that set it apart during an era when the city had almost no independent specialty coffee. Gorilla sources from Brazil, Sumatra, and Ethiopia, among other origins, working with specialty importers and paying close attention to processing methods, elevation, and varietal characteristics. The roastery has maintained a loyal local following for more than two decades through consistency and a refusal to chase trends.
