El Milagrito 

Tasting Notes Lime, Cacao Nib, Black Tea

Variety Pacas

Process Honey

Elevation 1500 – 1600 m

Region El Cedral, Santa Barbara

When his first harvest sold on the specialty market Pedro Erazo thought it could only be a miracle. El Milagrito, ‘the little miracle’, is in the Department of Santa Barbara, known for its unique micro-climates that form from varying altitudes and terrains flowing around the mountains. Cherries here ripen slowly, resulting in harvests as late as June. Couple this with the natural terroir and Pedro’s hard work and the result is a complex and exquisite flavour profile. Slow-ripening coffees including Pedro’s often miss the main buying season, meaning many producers like him struggle to bring their harvest to the specialty market.

Brew Guide

V60 / Pourover

14.5g dose / 230ml filtered water / 96 degrees / 2 minute extraction

La Falda 

Tasting Notes Cranberry, Honey, Earl Grey

Variety Red Bourbon

Process Washed

Elevation 1,800 m

Region Intibucá

Juan Vicente Montoya grew up producing coffee with his father. His farm, La Falda is the sole source of Income for his family. He uses the coffee pulp as compost to improve the structure of the soils and uses native species of trees as shade for the coffee trees to grow and thrive beneath. Cherries are floated, are pulped and dry fermented for 10-14 hours under shade. After fermentation coffee is washed with mountain water in concrete channels to remove any remaining mucilage. Coffee is then dried in a solar dryer to improve consistency. Moisture content is reduced to 10-12% which takes 12-15 days.

Brew Guide

V60 / Pourover

14.5g dose / 230ml filtered water / 96 degrees / 2 minute extraction

 

José Mercedes Flores 

Tasting Notes Candied Orange, Caramel, Honey

Variety Lempira, Catuai

Process Anaerobic Honey

Elevation 1620masl

Region Cabañas, La Paz

Finca Los Cipreces owes its name to the Cypress trees embellishing the farm with their beauty and fragrance. José has always loved growing coffee since he learned as a child. Now his wife, Sandra, helps him pick and process the coffee during the harvest. José says “I have been working in coffee since I was 14 years old, and in specialty coffee for 3 years. I started with 1,000 plants. My life has been difficult, but with effort, we have been able to get ahead.” Still, José is motivated to continue producing great coffee, having quality processing and superior management practices.

Brew Guide

V60 / Pourover

14.5g dose / 230ml filtered water / 96 degrees / 2 minute extraction