Specialty Coffees

El Salvador Los Pirineos

The farm “Los Pirineos” is located at the top of the Tecapa volcano, at an altitude of 1480 meters. This volcano is part of a volcanic mountain range in the department of Usulután. The estate is named after the similarity of these mountains to the Pyrenees, which separate Spain and France. This farm started growing coffee in 1890. Today, Pyrenean coffee is internationally recognized by buyers and tasters as one of the best coffees in the country. Most of the production is sold in the gourmet market of Asia.

Source: El Salvador

Region: Usulután

Farm: Los Pirineos

Altitude: 1.480 metres

Variety :Bourbon Elite

Process: Natural

Score: 85,75

Honduras Bernardo Romero

This coffee tells the story of a producer dedicated body, heart and soul to the cultivation of quality coffee. The fermentation process of this coffee is wet and ecological. This means that the minimum amount of water possible is used in the fermentation process, being aware of the responsible consumption. Once fermented in tanks, the coffee passes through a runner channel and dries in the sun.

Source: Honduras

Region: Marcala

Farm: Los Naranjos

Altitude: 1.480 metres

Variety: Catuaí

Process: Washing

Score: 84,25

Etiopía Nansebo

Ethiopia is the cradle of coffee, with a deep-rooted and ceremonial tradition around the production and consumption of it, which is the main economic and cultural axis of the country. Nansebo is located to the west of the Bale Mountains. It is a very fertile land, irrigated by the Shebelle River, which gives it plenty of water. Nansebo’s coffees are citrus and spicy, with different nuances from one crop to another. Ethiopian coffees are complex and can vary greatly from one area to another, even from one lot to another.

Source: Ethiopia

Region: Bale ( Oromia )

Altitude: 2.000-2.300 metres

Variety: Native Ethiopian

Process: Washing

Score: 87,00

Honduras Los Catadores

This coffee is the result of the selection of an exotic bean, rich in aroma, texture and flavour, which offers an exquisite cup. The peak of the harvest of this coffee is between the months of January and February. It is harvested at dawn and manually, when the bean is at its optimum point of maturity, that is, when the bean has an intense purple colour. The pulp is removed semi-manually, in a mild climate of 28ºC. It is then placed in water tanks for 15 hours to ferment. Afterwards, it is dried by means of solar domo-type dryers. Once it has dried, the defective beans and the pulp are separated from the grain. Finally, the beans are washed to separate the mucilage. This whole manual and delicate process is called White Honey.

Source: Honduras

Region: Marcala

Farm: Los Catadores

Altitude: 1.675 metres

Variety: Catuai

Process: Honey

Score: 86,25