We’ve chosen a coffee from a farm that previously came first in the Cup of Excellence awards, producing the best coffee in the whole of El Salvador in 2004.
The farm named Bosque Lya sits pretty over 1400 masl close to the volcano of Santa Ana, which provides great conditions for farming coffee in optimal climates, altitude and using highly nutritious volcanic soils. This particular coffee is a Red Bourbon varietal that is common to the region, but also when grown at altitude creates a sweet and complex coffee.
Can you taste it?
Naturally processed the coffee cherries are fermented in tanks for 13-15 hours before being dried on raised beds for 8-10 days. As a result, the Bosque Lya is particularly fruity and complex for a coffee from El Salvador. The Bosque Lya boasts tropical notes of papaya, raspberry and toffee on the tongue.
This is a perfect candidate for multi-use brewing due to its versatility. As such it is omni-roasted one way for both filter and espresso based drinks. Our picks for this are either the french press/cafetiere or as an espresso base for your milk drinks for extra body and umph.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.