El Salvador - Los Pirineos - natural bourbon
Natural coffees - which take advantage of fermentation to deliver a huge range of flavors, with the imbued taste of their growing and curing environments - aren't for the faint grower. And Gilberto Baraona, who leads Los Pirineos farm in El Salvador, is anything but faint. This variety of natural bourbon is checked for delivery not every day or two as it dries, but every hour or two, so when a very specific Brix sugar ratio is reached, its producer knows exactly how it'll taste. And you'll be delighted by the results: a distinct taste of tropical fruit that's wholly distinct from the farm's washed bourbon and Pacamara - grown from the same soil, but with flavor profiles all their own. This is a final example this month of how even with the same soil, and the same farmer, the possibilities with coffee can be endless with the application of true creativity, precision, and expertise in the production process. Pick up a bag today, and don't miss the farm's other varieties, the number of which are promised to grow in the years to come.
We Taste: Butter, Lime, Hibiscus, and Brown Sugar