Sweet, moreish, and obscenely indulgent. Here’s confectionary in a cup from fifth-gen coffee producer, Fernando Escobar, and an El Salvadorian native varietal that teeters on the edge of exotic. Pacamara cherries for this lot are handpicked at perfect ripeness, sorted for quality, placed inside airtight barrels for a 72hr anaerobic fermentation at 16°C, and then dried very slowly over 45 days. To do this, Fernando and his team at El Cerro spread cherries out on raised beds in thin sheets, adding additional layers to the top every few days. And then, to make the the drying process reeeeaaally slow and even more controlled, they alternate the cherries’ exposure to sun and shade. The result is something quite special—a coffee that brims with character and offers up indulgent mouthfuls of sticky toffee pudding, choc brownies, vanilla cupcakes, and nostalgia. - Farm: El Cerro - Region: Apaneca, Ahuachapan - Variety: Pacamara - Altitude: 1500masl - Cupping Score: 85.5 - Process: Ripe cherry is handpicked then placed into airtight barrels at 16°C to ferment for 72hrs. Cherry is dried on raised beds in progressively denser layers over 45 days alternating between sun and shade - Cupping Notes: Confectionery in a cup. Sweet, fruity, moreish. Pear & white chocolate, honey & brownie. - Brew Notes: Round, orange & toffee shots. Sweet, layered grape & honey filters. Vanilla cake capps.

Sweet, moreish, and obscenely indulgent. Here’s confectionary in a cup from fifth-gen coffee producer, Fernando Escobar, and an El Salvadorian native varietal that teeters on the edge of exotic. Pacamara cherries for this lot are handpicked at perfect ripeness, sorted for quality, placed inside airtight barrels for a 72hr anaerobic fermentation at 16°C, and then dried very slowly over 45 days. To do this, Fernando and his team at El Cerro spread cherries out on raised beds in thin sheets, adding additional layers to the top every few days. And then, to make the the drying process reeeeaaally slow and even more controlled, they alternate the cherries’ exposure to sun and shade. The result is something quite special—a coffee that brims with character and offers up indulgent mouthfuls of sticky toffee pudding, choc brownies, vanilla cupcakes, and nostalgia. - Farm: El Cerro - Region: Apaneca, Ahuachapan - Variety: Pacamara - Altitude: 1500masl - Cupping Score: 85.5 - Process: Ripe cherry is handpicked then placed into airtight barrels at 16°C to ferment for 72hrs. Cherry is dried on raised beds in progressively denser layers over 45 days alternating between sun and shade - Cupping Notes: Confectionery in a cup. Sweet, fruity, moreish. Pear & white chocolate, honey & brownie. - Brew Notes: Round, orange & toffee shots. Sweet, layered grape & honey filters. Vanilla cake capps.