A sweet-as espresso that is well balanced and is just as dependable with milk as it is without. We taste Toblerone, almonds & sugarcane. We recommend a brew ratio of 1:2 for espresso or grind super coarse and make a cold brew to pair with some gin and tonic for a pick-me-up on a cold dark evening.
We are stoked to be roasting this El Salvadoran coffee from Fernando Lima’s beautiful farm once again. Finca Serbia is near the Santa Ana Volcano region of El Salvador. The farm and mill were established in the 1930s and has been run by the Lima family ever since. We were lucky enough to visit in 2017.
El Salvador is renowned for producing speciality coffee and is home to some of the world’s most sought-after coffee varietals.
Finca Serbia is one of several farms on the Balcanes Estate, which has earned a reputation for producing Cup of Excellence winning coffees.
Coffee is shade-grown under Cedar and Oak Trees. It’s organically farmed and Rainforest Certified. The rich volcanic soils here are typical of this region and help produce rich dark chocolate sweetness with subtle hints of red fruit acidity. Once picked, the coffee cherries are pulped to remove the skins and washed to remove the sticky pulp from the fruit. The beans are then dried and graded.
Unusually for Central America, about 60% of the coffee grown in El Salvador is Bourbon, which has an exceptionally bright and sweet profile.
Interesting fact: Introduced in the late 1880s, coffee displaced indigo as the country’s chief export. By the 1920s, coffee accounted for 90% of all El Salvador’s exports.
