Another gem from El Salvador and the Tierra Bendita Project, this lot comes to us from Biokrop/Tierra Bendita
Co-founder Jorge Cruz’s farm, Las Veraneras. We have had the great pleasure of working with Jorge and some
of the other farms that he represents for the Biokrop project since 2019, featuring various lots from his
farm, as well as San Andres and Los Tres Pocitos, or Izotal. Jorge and his team have excelled at producing
delicious coffees with various processing techniques, buoyed by their great care and attention to
maintaining soil and ecological health through biodynamic farming practices, and garnering accolades from
the legendary Cup of Excellence competition. This particular lot is a Natural Anaerobic process, where whole
cherries are fermented in hermetically sealed tanks for about 96 hours, fully imprinting the fruity
sweetness of the Bourbon and San Pacho varietals onto the coffee beans. Roasted to a light roast, we
highlight the deep sweetness and juicy fruitiness, with enough development to avoid sourness. The result is
an intense, sweet dark fruit aroma, while the flavor notes give a more subtle cherry acidity, with notes of
plum, cherry compote, nougat, a buttery mouthfeel, and the slightest twinge of bubblegum! Pick up a bag
today to experience some of the best coffee that El Salvador has to offer!
How to Brew It:
This coffee will perform equally well as a pourover or immersion brew, brewed at a coffee to water ratio of
1:15, at a temperature of 198–203 degrees.