Region: Santa Ana Volcano, Santa Ana Elevation: 1450-1600 masl About: Finca El Ángel is the sixth and latest addition to the Silva family’s operation, purchased back in December of 2022. Prior to the family’s stewardship, El Ángel was owned by the Mathies family, who established the farm in 2018 and then processed their coffees at the Silva family’s mill in Apeneca. After tasting the results of the first harvest in late 2021, Rafael Jr. and the Mathies family came to an agreement to sell the farm to the Silva’s. Located high up on the Santa Ana volcano, El Ángel is exclusively planted with coffee, growing five distinct varieties: Red and Orange Bourbon, Pacamara, SL-28, and Geisha. SL-28 originates from Kenya and is known for its pronounced sweetness and acidity. This lot has undergone a unique double anaerobic process that includes two 48hr anaerobic fermentations, once in cherry and once after pulping, multiple washes, and a precise 35-day drying phase. As a result of the Silva family's dedicated efforts, this coffee is very floral, with juicy notes of blackcurrant and tropical fruit. Region: Santa Ana Volcano, Santa Ana Elevation: 1450-1600 masl About: Finca El Ángel is the sixth and latest addition to the Silva family’s operation, purchased back in December of 2022. Prior to the family’s stewardship, El Ángel was owned by the Mathies family, who established the farm in 2018 and then processed their coffees at the Silva family’s mill in Apeneca. After tasting the results of the first harvest in late 2021, Rafael Jr. and the Mathies family came to an agreement to sell the farm to the Silva’s. Located high up on the Santa Ana volcano, El Ángel is exclusively planted with coffee, growing five distinct varieties: Red and Orange Bourbon, Pacamara, SL-28, and Geisha. SL-28 originates from Kenya and is known for its pronounced sweetness and acidity. This lot has undergone a unique double anaerobic process that includes two 48hr anaerobic fermentations, once in cherry and once after pulping, multiple washes, and a precise 35-day drying phase. As a result of the Silva family's dedicated efforts, this coffee is very floral, with juicy notes of blackcurrant and tropical fruit.

Region: Santa Ana Volcano, Santa Ana Elevation: 1450-1600 masl About: Finca El Ángel is the sixth and latest addition to the Silva family’s operation, purchased back in December of 2022. Prior to the family’s stewardship, El Ángel was owned by the Mathies family, who established the farm in 2018 and then processed their coffees at the Silva family’s mill in Apeneca. After tasting the results of the first harvest in late 2021, Rafael Jr. and the Mathies family came to an agreement to sell the farm to the Silva’s. Located high up on the Santa Ana volcano, El Ángel is exclusively planted with coffee, growing five distinct varieties: Red and Orange Bourbon, Pacamara, SL-28, and Geisha. SL-28 originates from Kenya and is known for its pronounced sweetness and acidity. This lot has undergone a unique double anaerobic process that includes two 48hr anaerobic fermentations, once in cherry and once after pulping, multiple washes, and a precise 35-day drying phase. As a result of the Silva family's dedicated efforts, this coffee is very floral, with juicy notes of blackcurrant and tropical fruit. Region: Santa Ana Volcano, Santa Ana Elevation: 1450-1600 masl About: Finca El Ángel is the sixth and latest addition to the Silva family’s operation, purchased back in December of 2022. Prior to the family’s stewardship, El Ángel was owned by the Mathies family, who established the farm in 2018 and then processed their coffees at the Silva family’s mill in Apeneca. After tasting the results of the first harvest in late 2021, Rafael Jr. and the Mathies family came to an agreement to sell the farm to the Silva’s. Located high up on the Santa Ana volcano, El Ángel is exclusively planted with coffee, growing five distinct varieties: Red and Orange Bourbon, Pacamara, SL-28, and Geisha. SL-28 originates from Kenya and is known for its pronounced sweetness and acidity. This lot has undergone a unique double anaerobic process that includes two 48hr anaerobic fermentations, once in cherry and once after pulping, multiple washes, and a precise 35-day drying phase. As a result of the Silva family's dedicated efforts, this coffee is very floral, with juicy notes of blackcurrant and tropical fruit.