Iglesias | Guatemala
Pronunciation: ig-lay-see-us
Tasting Notes: Orange Zest, Dark Chocolate, Almond
Varietal: Bourbon, Caturra, Catuai
Elevation: 1500 MASL
Process: Washed
Brewing Recommendation: Espresso, Drip
Iglesias, which means “churches,” originates near the famous city of Antigua which is home to 43 churches. This shade-grown coffee thrives under a canopy of Grevillea trees planted in rich volcanic soil and is later sundried on patios and separated by size, density, and color to ensure maximum uniformity. The result is a coffee that boasts an extreme complexity of flavors.
La Cordillera | Nicaragua
Pronunciation: la cord-ee-ēra
Tasting Notes: Chocolate, Macadamia Nut, Pear
Varietal: Pacas, Catuai, Caturra, Maracaturra
Elevation: 1250 MASL
Process: Washed
Brewing Recommendation: Manual
The coffee is a team-effort, produced by 15 small-scale coffee growers settled in the La Cordillera, a natural reserve filled with a beautiful biodiversity of flora and fauna, in Dipilto, high in the mountains. This mountainous region is also home to the highest peak in Nicaragua, the Cerro Mogoton, at 2106 MASL. This region is popular for its annual celebration of the Guadalupe Virgin feasts, or Virgen de la Piedra who watches over them. The coffee itself undergoes a traditional, fully-washed process in micro-mills, is naturally fermented in cement tanks for 14-24 hours, and then is shade-dried.
La Montaña | El Salvador
Pronunciation: la mōn-tōn-ya
Tasting Notes: Peach, White Grape, Honeycomb
Varietal: Pacamara
Elevation: 1300 MASL
Process: Honey
Brewing Recommendation: Manual
This coffee comes from the highest point in the Finca el Naranjito region of El Salvador. It is one of six farms operated by the producers at Mapache Coffee. The cherries are handpicked at peak ripeness, processed in a mill, and dried on moveable beds to control sun and shade exposure and dry time. This carefully processed coffee results in a complex and flavorful cup that is perfectly sweet and balanced.