A Boutique Lot with a Secret!

We’re bringing you two coffees this month, one of which we know less about than we would normally. Fernando Alfonso runs his mother-in-laws farm ‘Espana’ in the west of El Salvador and he keep a close eye on every aspect of the activity. A fourth generation coffee producer, the farm is an extension of his mind and body. Precision is deployed in the use of pesticides (necessary in El Salvador) and fertilisers, and when it comes to the 192 hour fermentation, he gives little away. He introduces a secret culture of bacteria and fungus into an anaerobic environment and monitors the fermentations process with incredible accuracy. Following that, the coffee is dried for 25-30 days before being rested for 45 days and shipped. In the end, he’s given us a magnificent coffee with notes of banana foam sweets and cherry.

Accompanying this beauty from Central America is a Central African which is a re-release of a coffee we’ve held back to deliver to our subscribers later in the year. Migoti is from the highly professional Migoti coffee company and is a delicious high scoring coffee bringing notes of orange blossom, brown sugar and bergamot.