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Our current collection.
Bourbon Washed
(El Salvador, Producer: Leopoldo Muyshondt Farm: Topacio | 1,400 MASL)
Grown at 1,400 meters on Topacio Farm, this washed Bourbon reflects Leopoldo Muyshondt’s dedication to preserving El Salvador’s coffee heritage. With a focus on meticulous processing and sustainability, Leopoldo produces coffees known for their clarity and balance. This lot offers a clean, structured cup with bright citrus acidity, red apple sweetness, and a smooth caramel finish.
Magic Espresso
A carefully crafted espresso blend featuring Bourbon Honey and Catuai Natural from farms between 1,200 and 1,500 meters. This blend was designed for versatility—bold and syrupy with rich chocolate, dried fruit, and a touch of florals, making it perfect for both black espresso and milk-based drinks.
Catuai Natural
(El Salvador, Producer: Carlos Escobar, Farm: Milan, Region: El Bálsamo | 1,500 MASL)
From Milan Farm, at an elevation of 1,500 meters in the El Bálsamo region, Carlos Escobar focuses on innovative processing to highlight the best of Salvadoran coffee. This naturally processed Catuai bursts with ripe berry, tropical fruit, and wine-like complexity, offering a juicy, full-bodied cup with a lingering sweetness.
Pacamara Natural
(El Salvador, Producer: Carlos Escobar, Farm: Milan, Region: El Bálsamo | 1,500 MASL)
A standout natural Pacamara from Milan Farm, grown at 1,500 meters, where Carlos Escobar’s dedication to careful processing results in extraordinary complexity. This lot delivers deep fruit character with dark cherry, plum, and cocoa notes, balanced by delicate florals and a velvety mouthfeel.
Pacamara Anaerobic
(El Salvador, Producer: Carlos Escobar, Farm: Milan, Region: El Bálsamo | 1,500 MASL)
This experimental anaerobic lot is a testament to Carlos Escobar’s drive for innovation. Grown at 1,500 meters, the extended fermentation process enhances tropical fruit intensity, red wine acidity, and a structured, syrupy body. A deep, layered sweetness rounds out the cup, making it a truly unique offering.
Bourbon Honey
(El Salvador, Producer: Juan Carlos Gregg, Farm: Sangrilla | 1,350 MASL)
Grown at 1,350 meters on Sangrilla Farm, this honey-processed Bourbon reflects Juan Carlos Gregg’s passion for balancing tradition with modern techniques. His meticulous approach yields a silky cup with notes of honeycomb, stone fruit, and milk chocolate—a vibrant yet smooth experience in every sip.
