Los Pirineos 163,-
This is the Bourbon Elite (old Bourbon) coffee from the top of Gilberto’s farm (or the top of the volcano if you like.) I think this year Gilberto has produced the best quality ever on his farm and although he got 2nd place with a different lot of Bourbon this year I think the increased quality really shows in all of his coffees. The Bourbon Elite is very sweet this year with loads of brown sugar, toasted nuts and hints of dried raisins and figs. Of course it will always have the chocolaty character that his coffees are so well known for.
Chocolate, toasted nuts & dried fruit
February - March 2019
Tecapa-Chinameca, Usulutan, El Salvador
1450 - 1480 masl. under mixed shade.
All cherries are selectively picked by hand. Unripe and damaged cherries are removed by hand from the ripe cherries before processing. After de-pulping the mucilage is removed with a mucilage remover which is a centrifuge that removes the mucilage without any fermentation taking place. After the mucilage is removed the parchment coffee is soaked in clean water over night. After soaking the coffee is dried for about 30 days on raised beds covered with shade while constantly being turned to ensure even drying. All processing and drying is executed at Gilberto’s impeccable mill at the top of the Tecapa volcano.The coffee was stored and shipped in vacuum packed bags to ensure we receive the freshest possible product.