Our Current Coffees
We source our coffees based on which country is in season. This ensures we are always serving the tastiest and highest quality brew possible!
Our seasonal beans
San Carlos Dos
El Salvador
| Producer | Farm | Location | Varieties |
|---|---|---|---|
| ALCIDES VILCHEZ | EL ENCANTO | LA LIMA | TYPICA - BOURBON - CATUAI CATURRA - PACHE - CATIMOR |
| ALEJANDRINO QUISPE | LA LUCUMA | MACHETILLO | CATURRA - BOURBON PACHE - CATIMOR |
| BALTAZAR VILLEGAS | LA PALMA | NUEVO TRUJILLO | CATURRA - PACHE CATIMOR |
| ESTELA PEREZ | EL CEDRO | EL LAUREL | TYPICA - CATURRA CATIMOR |
| LEONILO GAYOSO | EL EUCALIPTO | SAN FRANCISCO | CATURRA - PACHE CATIMOR |
| RAFAEL TAPIA | EL LAUREL | SAN RAMON ALTO | CATURRA - PACHE CATIMOR |
The Story
The San Carlos Dos Cooperative is located in the Osicala municipality, within the Morazan department of north-east El Salvador. This cooperative has 116 members, of which 27 of them are women. The cooperative owns 616 hectares between 1050 and 1665 masl, which are principally cultivated with varieties like Bourbon, Pacas and Pacamara. This particular coffee has been processed using the honey method. In honey processing the outer skin of the coffee cherry is removed but some of the fleshy inside (“mucilage”) remains while the beans are dried. This mucilage is sticky and sweet, similar in texture to honey, and hence the name. Honey processed coffees generally have a high sweetness, with a balanced or soft acidity, lower than in washed coffees.
Better Coffee
We only select the freshest beans for our coffees, regularly changing with the coffee growing seasons around the world
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Coffee Community
We work hard to support the communities we source our coffees from. From beekeeping projects to helping fund community centres, there is a lot going on!
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