Chimney Fire El Salvador Coffee Beans - Strawberry, Wine Gums, Caramel
Chimney Fire El Salvador Coffee Beans - Strawberry, Wine Gums, Caramel
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PROFILE AND PARTNERSHIP
Since 2019 when Chimney Fire team first visited Tomas at his farm on the slopes of the Ilamatepec Volcano in northern El Salvador, this coffee has been a standout in their line-up. Expect a funky, fruit-forward cup that coats the mouth with strawberry wine gum goodness - if you've never had a natural processed coffee before, it's about as far from a typical supermarket blend as you can get!
If you like sweet and fruity brews as a cafetière, filter/aeropress, or even a truly kaleidoscopic espresso, this one is for you - a real Pick n' Mix. You’ll find notes of strawberry, wine gums, and caramel in this natural processed coffee.
Please note that as a temporary measure the colour of your packaging may vary from what is displayed in the product shot. The packaging is always industrially compostable, so please dispose of it in your food waste bin.
ABOUT EL CIPRES
The El Cipres farm is located on the slopes of the Santa Ana Volcano, at a height of 1,600 to 1,700 meters above sea level. Producer Don Tomas first planted the bourbon variety 10 years ago and has ensured an increase in quality year on year thanks to careful farm management and good agricultural practices.
The coffee is protected by natural shade cover, including the surrounding mountains and Pepeto trees. Pepeto trees also provide excellent nutrients and organic matter for the soil through leaves falling and decomposing during pruning. This is a natural processed coffee, which means that during harvest season, the coffee cherries (the fruit that contains the coffee bean) are picked from the trees at the optimal time for ripeness, and taken to the drying patio where they are separated into groups depending on the level of ripeness. From here the coffee is then dried inside the cherry with careful temperature monitoring to ensure the correct moisture level is maintained.
We are extremely pleased to work directly with Tomas, having visited his farm in 2019, and look forward to supporting the continued expansion of his farm.
