This coffee is a Red Bourbon variety from Finca Etiopia, located in the Apaneca region of El Salvador. Grown at an altitude of 1950 to 2150 meters, the coffee is processed using the natural method. It features a flavor profile characterized by notes of pineapple and lychee, with a syrupy and juicy body. The coffee is cultivated under shade provided by native trees in volcanic soil, reflecting a commitment to sustainable farming practices.
Birchbach Coffee is a nano-roastery run by Flavio Lissandrello, a trained draftsman turned roaster who's spent the past decade in coffee. He launched the project in 2017 with an Aillio Bullet R1 V2 roasting machine but uses a bigger roaster when orders stack up. The packaging carries his own illustrations, and the coffees themselves tend toward flavor clarity without pushing too far into challenging territory. The goal isn't to impress competition judges (though Flavio competes in coffee championships); it's to offer specialty coffee that also works for people still finding their way into the category. Approachable complexity, if that's a thing.
