Products

El Salvador La Palma Chalatenago Melvin Flores 薩爾瓦多拉帕爾馬查拉特南戈馬文弗羅思

Sold Out RM600.00 MYR

杏桃乾、油桃、蜂蜜、果汁、花香
Apricots. Nectarines. Honey. Juicy. Floral.

Variety	Pacas
Processing	Washed
Region	La Palma
Altitude	1800masl
Roast Level	Light Roast

About this coffee :

La Palma 項目的目標是從薩爾瓦多 La Palma 的小規模、高品質咖啡種植者那裡識別、採購和購買咖啡，並為這些生產者增加有形的生活質量價值。拉帕爾馬是一個坐落在查拉特南戈高山之間的小村莊，它在三個國家之間形成了屏障：危地馬拉、洪都拉斯和薩爾瓦多。這些山脈中持續的冷鋒和高海拔為我們嘗試過的一些最甜的咖啡創造了完美的條件。

這是來自五個生產商水洗處理批次的 Pacas 的集合：Melvin Flores、Orlando Aguilar、Matias Hernandez、Dimas Garica 和 Benjamin Garica。這咖啡具有可愛的杏子和油桃果香，非常多汁的咖啡帶有蜂蜜的甜感，以舒緩的花香餘韻。

Our La Palma project’s goal is to identify, source, and purchase coffees from small-scale, high-quality coffee farmers from La Palma in El Salvador, and add tangible quality of life value back to these producers. La Palma is a small village set amongst the tall mountains of Chalatenango, which creates a barrier between three countries: Guatemala, Honduras, and El Salvador. Constant cold fronts and high altitudes in these mountains create the perfect conditions for some of the sweetest coffees we’ve tried.

This is a collection of Pacas from five producers' washed processed lots: Melvin Flores, Orlando Aguilar, Matias Hernandez, Dimas Garica, and Benjamin Garica. This coffee has a lovely fruity aromatics of apricot & nectarine, very juicy cuppa with honey sweetness, finish with soothing floral aftertaste.

Brewing Recipe :

Filter
Brewing ratio	1 : 16
Ground coffee	22g
Total water	360ml
Water temperature	97ºc
Brew time	2.30-300 minutes

Roast Date

25th of October 十月二十五號

View full product details

El Salvador Las Cruces 薩爾瓦多拉斯克魯塞斯

Sold Out RM500.00 MYR

可可豆、葡萄香檳、木瓜
Cacao Nibs. Grape Champagne. Papaya

Variety	Bourbon
Processing	Anaerobic Natural Process
Region	Santa Ana Apaneca
Altitude	1500-1700 masl
Roast Level	Light Roast

About this coffee :

這是一個由薩爾瓦多處理廠何塞·安東尼奧·薩拉維里亞（Jose Antonio Salaverria）和他的兩個兒子安德列斯·薩拉維里亞（Andres Salaverria）和小兒子何塞·安東尼奧·薩拉維里亞（Jose Antonio Salaverria）組成的項目。他們現在是第六代咖啡生產商。祖先在花岔板開始喝咖啡。喬塞·安東尼奧·安妮爾（Jose Antonio Senior）於1970年從父親的家中獲得了房子，但他告訴他，他想要一個農場。他得到了芬卡·洛斯·諾加萊斯（Finca Los Nogales），仍然在家庭中，並且是我們從集團購買的農場之一。

他們在薩爾瓦多的聖安娜火山附近有三個主要的咖啡生產地區。他們一直在大規模生產高質量產品，但是以前，咖啡主要根據三個主要領域（例如聖麗塔，舊金山和埃爾莫利諾）分為幾個品牌。 El Molino是一家古老的磨坊，周圍有農場，是80年前由一家家族收購的。 El Molino的農場已有100多年的歷史了。他們從2002年左右開始擁有舊金山綜合大樓。從2005年開始擁有Santa Rita。

他們基本上開始分離出幾個海拔更高，質量潛力更高，生長條件更好的小型農場和街區。我們與之合作併購買的農場主要位於海拔1400至1750米的地方。在薩爾瓦多，這被認為是一個良好的海拔。在這個地區，很難將咖啡生產到這個水平以上。

交付咖啡果後，將其放入浮選槽中，並除去所有浮標。然後將整個咖啡果直接放入不銹鋼中進行48小時的厭氧發酵。然後將整個咖啡果在高架床上曬乾，並定期翻動以確保它們均勻乾燥。

這樣一來，您將獲得帶有濃郁芳香的超級多汁咖啡。具有可可豆粒，木瓜和葡萄香檳酒的厭氧處理經典果香。下午可享受一杯令人愉悅的咖啡。

This is a project with an El Salvadorian producer, Jose Antonio Salaverria and he’s two sons Andres Salaverria and Jose Antonio Salaverria the younger. They are now the 6th generation of coffee producers. The ancestors started with coffee in Huachapan. Jose Antonio Senior was offered a house from he’s father in 1970, but told him he wanted a farm instead. And he was given Finca Los Nogales, that’s still in the family and one of the farms we are buying from the group.

They have three different main areas of coffee production around the Santa Ana volcano in El Salvador. They have always been producing high quality at a larger scale, but previously the coffee was mainly separated into a few brand names based on the three main areas, such as Santa Rita, San Francisco and El Molino. El Molino is an old mill with surrounding farms and was bought 80 years ago by the family. The farms at El Molino is about 100 years old. They have had the San Francisco complex from about 2002. Santa Rita from 2005.

They basically started to separated out several small farms and blocks with the better altitude, quality potential and growing conditions. The farms we we work with and buy are mainly from 1400 to 1750 meters above sea level. This is regarded as a good altitude in El Salvador. In this area it’s hard to grow coffees above this level.

After the coffee was delivered, it was placed into a floatation tank and all floaters were removed. Then the whole cherries goes straight into stainless steel for anaerobic fermentation of 48 hours. The whole cherries were then dried on raised beds in the sun and turned regularly to ensure they dried evenly.

As a result, you'll get a super juicy coffee with intense aromatics. With the anaerobic classic fruitiness of cacao nibs, papaya and grape champagne winey finish. A delightful coffee to enjoy in the afternoon.

Brewing Recipe :

Filter
Brewing ratio	1 : 15
Ground coffee	16g
Total water	235ml
Water temperature	91ºc
Brew time	1.40 minutes

Roast Date

24th of April 四月二十四號

View full product details

El Salvador Las Divina Pink Bourbon 薩爾瓦多阿帕內卡天意莊園粉紅波旁半水洗

Sold Out RM520.00 MYR

柑橘、榛果、奶油、梨子、烏梅
Citrus. Hazelnut. Cream. Pear. Ebony.

Variety	粉紅波旁 Pink Bourbon
Processing	半水洗 Semi Washed
Region	聖薩爾瓦多火山區 Palo Campana, Santa Ana
Altitude	1600masl
Roast Level	Light Roast

About this coffee :

拉迪維娜（La Divina）位於聖安娜（Santa Ana）地區的帕洛坎帕納（Palo Campana），與薩爾瓦多其他地區相比，其收成條件出眾，可帶來更濃烈的口味和更高的酸度。土壤，氣候條件和獨特的品種與收割過程相得益彰，創造了一個非常有趣的咖啡。

La Divina 的採摘者訓練有素，只採摘成熟的咖啡果。咖啡果經過手工分揀，然後於下午送至 Las Lajas 清洗站。

然後將咖啡在 Las Lajas 發酵六至八個小時，然後將其洗滌並再次分類（這次根據密度）。然後將咖啡在露台上曬 8至12 天。

這粉紅波旁咖啡具有甜美的果香，充滿了柑橘和梨子的甜度，並帶有烤榛果的餘韻以及奶油口感。非常適合下午慢慢品嚐的咖啡。

La Divina, is situated in Palo Campana in the Santa Ana region, known for having harvesting conditions leading to a more intensive taste with a higher acidity than the other regions of El Salvador. The soil, the weather conditions and the unique varieties in harmony with the harvesting process give an unusually interesting cup.

The pickers in La Divina are well-trained and pick only ripe berries. The berries are sorted by hand before they are sent to the washing station Las Lajas in the afternoon.

The coffee is then fermented at Las Lajas for six to eight hours before it is washed and once again sorted, this time according to density. The coffee is then sundried on a patio made of clay for 8-12 days.

The coffee has a sweet fruity aroma, filled with citrusy & pear sweetness, finish with the roasted hazelnuts aftertaste & creamy mouthfeel. A great coffee to slowly enjoy in the afternoon.

Brewing Recipe :

Filter
Brewing ratio	1 : 15
Ground coffee	15g
Total water	225ml
Water temperature	92ºc
Brew time	2.30 minutes

Roast Date

18th of January 一月十八號

View full product details

El Salvador Las Matas 薩爾瓦多棕櫚莊園日曬

Sold Out RM400.00 MYR

柑橘、伯爵茶、青蘋果、麥芽糖、金桔果醬
Citrus. Earl Grey Tea. Green Apple. Kumquat Jam.

Variety	波旁 Bourbon
Processing	Natural
Region	Alotepec, Metapan
Altitude	1250masl
Roast Level	Light Roast

About this coffee :

Finca La Matas 由薩爾瓦多的第四代咖啡生產商 Elisa Beatriz Aguilar Landaverde 擁有，並將其積累的經驗和豐富的知識應用於經營農場，該農場是七年前被收購的，旨在生產高品質的咖啡。

該農場採用了集成的農場管理系統，該系統從土壤分析入手，以識別土壤缺乏狀況，並滿足土壤獨特的營養和結構需求。

該農場種植了紅色和黃色的Caturra和紅色的波旁，使用最嚴格的質量控制準則來進行收成的工作。咖啡豆在完全成熟時被採摘，然後以人工篩選的方式去除任何損壞的或過分成熟的櫻桃，最後再將它們運送到處理廠。

這款咖啡的酸度明亮，具有青蘋果和柑橘，麥芽糖甜香，餘韻略帶伯爵茶的風味。一杯非常甜的咖啡，非常適合早上的一杯咖啡。

Finca La Matas is owned by Elisa Beatriz Aguilar Landaverde, who are fourth generation coffee producers in El Salvador and apply their cumulative experience and extensive knowledge to running the farm, which was acquired seven years ago with the idea of producing high quality coffee.

The farm is worked with an integrated farm management system which starts with soil analysis to identify soil deficiencies and to meet the unique nutritional and structural needs of the soil.

The farm is planted with Red and Yellow Caturra and Red Bourbon. Coffee is harvested using only the strictest of quality control guidelines. The beans are picked when in full maturity and then are hand sorted to remove any damaged or under ripe cherries before they are delivered to the mill.

This coffee is super juicy, with citrusy & green apple brightness, lovely maltose syrupy sweetness, finish with hints of earl grey tea on the aftertaste. A very sweet coffee perfect for a morning cuppa.

Brewing Recipe :

Filter
Brewing ratio	1 : 15
Ground coffee	15g
Total water	225ml
Water temperature	92ºc
Brew time	2.30 minutes

Roast Date

15th of February 二月十五號

View full product details

El Salvador Los Pirineos 薩爾瓦多庇里牛斯莊園

Sold Out RM400.00 MYR

草莓。巧克力。白葡萄
Strawberry. Chocolate. White Grape.

Variety	Pacamara
Processing	Natural Processed
Region	Tepeca Volcano
Producer	Gilberto Baranoa
Altitude	1350-1550masl
Roast Level	Medium Roast
Tasting Notes	草莓，巧克力，白葡萄，荔枝尾韻 Strawberry, chocolate, white grape, lychee finish
Quantity	250g

About this coffee :

Los Pirineos 是一個獨特的農場，位於 Usulatan 的 Tepeca 火山上，Gilberto Baraona 是一個獨特的生產者。他一直不斷嘗試不同的品種和蜜處理。他的策略對不同的品種進行試驗，並評估哪種品種最適合農場中不同海拔的範圍的區別。

儘管海拔中等，但該地區的氣候和生長條件仍然很好。寒冷的夜晚使成熟過程變慢，並且風味發展真的很好。吉爾伯托（Gilberto）是我們也與之合作多年的咖啡出產商，他一直對不同的處理過程深感興趣。

該批次由波旁品種組成，是個日曬處理的咖啡。乾淨多汁的口感，帶給白葡萄和草莓果醬甜味。製作超甜的義式濃縮咖啡和果汁般的手沖咖啡。

Los Pirineos is a unique farm, situated on the Tepeca volcano in Usulatan, and Gilberto Baraona is a unique producer. He has been working with different cultivars and honey processes. His strategy has been to experiment with different cultivars and assess which cultivar will work best on the different parts of the farm where the altitude ranges across the farm.

The climate and growing conditions in this area are great despite the medium altitudes. The cold nights make the maturation slow and the flavour development really nice.

Gilberto is a producer we also have worked with for years, and he’s always interested in playing around with different preparations and processes.

This lot is made up of the Bourbon cultivar and is a natural processed coffee. Clean & juicy mouthfeel, giving this lot loads of white grape juiciness & strawberry jammy sweetness. Makes a super sweet espresso and a juicy filter coffee.

Brewing Recipe :

Espresso
Brewing ratio	1 : 2
Ground coffee	18g
Espresso output	36g
Brew time	28 - 35 seconds

Filter
Brewing ratio	1 : 17
Ground coffee	15g
Total water	250ml
Water temperature	95ºc
Brew time	2 - 2.30 minutes

Roast Date

5th of October 十月五號

View full product details

El Salvador Pequenos Productores Pacamara 薩爾瓦多小農夫莊園帕卡瑪拉

Sold Out RM550.00 MYR

葡萄、藍莓果醬、黑棗、麥芽糖
Grape, Blueberry Jam, Black Date, Maltose

Variety	帕卡瑪拉 Pacamara
Processing	Natural
Region	Chalatenango
Altitude	1500 masl
Roast Level	Light Roast

About this coffee :

Ever Leonel Diaz Perez 是 La Montañita 農場的所有者，該農場與他父親 (Vicente Rafael Diaz) 的 El Derrumbe 農場相連。 Ever 的農場位於 Chalatenango 的 Alotepec-Metapán 山區微區，海拔 1500 米。

Pacamara 和 Pacas 品種都在農場種植，年產量分別為 35 五厘的 Pacas 和 22 五厘的 Pacamara。農場面積不到 3 公頃。咖啡於 11 月至次年 2 月收穫並精心挑選。豆子在非洲床上乾燥 14-18 天。

這水洗帕卡馬拉咖啡超級甜且令人愉悅。帶有大量漿果和葡萄多汁的口感，尾韻帶有淡淡的棗子粘稠回甘。一個不錯的選擇來開始新的一天！

Ever Leonel Diaz Perez is the owner of La Montañita farm, which is connected to his father's (Vicente Rafael Diaz) farm El Derrumbe. Ever's farm is at 1500 masl in the mountainous microregion of Alotepec-Metapán in Chalatenango.

Both Pacamara and Pacas varieties are grown on the farm with annual production at 35 quintales of Pacas and 22 quintales of Pacamara. The farm size is just under 3 hectares. Coffee is harvested from November to February and handpicked. Beans are dried on African beds for 14-18 days.

This washed pacamara coffee is super duper sweet & delightful. With lots of berries notes & grape juicy mouthfeel, finish with hints of dates sticky aftertaste. A nice pick to start your day!