Matalapa Roblar
El Salvador

Pacas, Bourbon

Near the city of Jayaque, in La Libertad, Vickie Ann Dalton grows these trees 1250 meters above sea level with her husband Francisco on their 70 hectare farm .This lot represents the coffee from one section of the farm, known to Vickie and others as Roblar. The name Matalapa comes from the indigenous Nahuat labguage, and translates roughly to mean, “land where rivers are born.” True to its name, Finca Matalapa Roblar has 21 freshwater springs that feed into the El Zope River.
pear, green apple, jasmine finish

Chapadão de Ferro Natural
Brazil

Mundo Novo, Catuai : Natural
In the center of an extinct volcano in Patrocinio, Brasil, Ruvaldo Delarisse produces these Mundo Novo and Catuai trees. The soil at Chapadão de Ferro is uniquely rich in potassium, magnesium, and iron, rendering the farm’s name (“Plateau of Iron”), as well as a flavor that is similarly unique to Cerrado, the eco-region.
jasmine blosson, Chocolate

Finca La Merced,
Guatemala

Bourbon : Washed
Near the town of San Martin Jilotepeque, Guatemala, the Ortega family grow these Bourbon trees 1800 meters above sea level. The high elevation helps slow down the maturation period of the cherries due to less oxygen and cooler temperatures. Slower maturation means more complex and more peasing acidity develops within the coffee.
Cherry, Apricot, Lavender

La Folie
Guatemala

Bourbon : Washed
In the histoic Antigua, Guatemala, the Penny sisters grow these bourbon trees 1600 meters above sea level. The cherries are processed in the traditional washed process, meaning that they are de-pulped to remove the skin of the fruit before they are soaked for approximately 24 hours to ferment and loosen the sticky mucilage that surrounds the bean.
Creamy, Fuji Apple, Date, Almonds