Embodied in its sugary viscosity, this coffee has tremendous amounts of stone fruit qualities as well as an unforgettable tang of ripe red grape. Especially in filter form, you'll be greeted by long lasting rose water aromatics, like you've just taken a bite of Turkish delight.

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This variety is a Pacamara descent, meaning its a giant bean! Crossed with El Salvador's rich terrior, it packs a whole lot of flavour and body.

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Owner and operator, Francisco De Sola, carefully guides his pickers to select only the ripe cherries, which are then depulped on the same day. They are fermented under water in open-air tanks for 12-24 hours and dried on raised African beds for approx. 20 days.