Grape-like acidity leads into strawberry sweetness and a dark chocolate finish
Jose Antonio Salaverria is rarely satisfied with the status quo, constantly seeking ways to improve quality and challenge the conventional wisdom. The Bourbon varietal is a lower-yield, heirloom plant that it has a very dense seed that roasts well and produces traditional cup characteristics of caramels, creamy body, and balanced.
This is a full natural processed coffee, a method more common in West Africa. The result here is something between an Ethiopia coffee and a Central American coffee, quite strange and quite excellent. With lower acidity and tons of body it has a very different flavor profile than any other El Salvador coffee and because it still has brightness, different from any other natural processed coffee.