Three Continents Combo

Coffee #1

Origin: El Salvador
Variety: Red, Yellow bourbon
Proc. Method: Washed, natural, pulped natural
Cup Profile:
Stone fruits, Caramel, Citric acidity, Round body

Ayutepeque is a 160-hectare farm located in the same volcanic terroir as the neighboring El Manzano farm, situated just a little further down. After several experiments, Emilio discovered that his Ayutepeque coffees expressed themselves most effectively in espresso blends, ideally created from Red Bourbon and Yellow Bourbon and containing fully-washed ,natural and pulped coffee

Coffee #2

Origin: Indonesia
District: Java, Sunda
Altitude: 1200-1500masl
Variety: Typica, Catimor, line S
Process: Washed
Flavor Profile: Raisins, plum, spicy notes. Malic acidity, smooth body.

This coffee comes from the island of Java in Indonesia.
In the western part of the island, in Putang, at an altitude of 1200-1500 masl the 2nd biggest ethnic group in the country grows this coffee in a way that respects nature and uses the most natural operations of farming.
The Java Sunda coffee is a mix of Line S, Catimor and Typica varieties. Picking starts in early May and ends in September. The beans are then moved to a processing plant where they go through the washed process. The cup profile is a combination of the rigorous operations, the tropical climate, and the rich volcanic soil that the area offers. The result is a rich cup with notes of raisins, plums, and spices.

Coffee #3

Origin: Ethiopia
District: Yirgacheffe, Aricha
Variety: Heirloom
Process: Natural / Sundried
Cup Profile: Strawberry , Chamomile Blossom, Lemon tart, Medium to Heavy Body, Juicy Citric Acidity.

Aricha is one of the washing stations in Yirgacheffe that supply Mebrahtu Aynalem’s exporting business, Boledu Industrial. The station and dry mill were founded by Boledu in partnership with Abyote Ageze and local farmers. A natural coffee processing site in Aricha was built in order to be used by the smallholders living in the region . Roughly 1500 growers use the facility and there are 220 raised African beds for coffee drying.
Farming is conducted at 1950-2150 masl
This process takes a much longer time than washed processing, Time varies depending on humidity, temperature and amount of sunlight. Cherries are dried on African raised beds for proper airflow and the coffee itself must be frequently turned. When the desired moisture content is achieved (14 to 21 days depending on the weather), the dried cherries are milled and stored.