EL SALVADOR VILLA GALICIA
tangerine
black tea
marmalade
citrus punch
mauricio salaverria
ahuachapan, 1500 masl
cuzcatleco
natural process ‘mambo no.5’
Lot Mambo No. 5 comes to us from long term partner and leading figure in El Salvadorian Specialty Coffee, Mauricio. Villa Galicia boasts a very humid and windy temperament, unique clay soil and 50% natural shade creating a nutrient-rich, cold environment for coffee plants to develop. Cherries are carefully picked and hand-sorted to select those with a Brix level of 18-22º. Slow drying happens for 20-30 days on raised beds to ensure airflow and turned frequently for even drying. This allows the beans to absorb the natural sweetness and fruitiness from the cherry pulp and skin to enhance sugars and big fruit forward flavor.
tangerine
black tea
marmalade
citrus punch
mauricio salaverria
ahuachapan, 1500 masl
cuzcatleco
natural process ‘mambo no.5’
Lot Mambo No. 5 comes to us from long term partner and leading figure in El Salvadorian Specialty Coffee, Mauricio. Villa Galicia boasts a very humid and windy temperament, unique clay soil and 50% natural shade creating a nutrient-rich, cold environment for coffee plants to develop. Cherries are carefully picked and hand-sorted to select those with a Brix level of 18-22º. Slow drying happens for 20-30 days on raised beds to ensure airflow and turned frequently for even drying. This allows the beans to absorb the natural sweetness and fruitiness from the cherry pulp and skin to enhance sugars and big fruit forward flavor.
tangerine
black tea
marmalade
citrus punch
mauricio salaverria
ahuachapan, 1500 masl
cuzcatleco
natural process ‘mambo no.5’
Lot Mambo No. 5 comes to us from long term partner and leading figure in El Salvadorian Specialty Coffee, Mauricio. Villa Galicia boasts a very humid and windy temperament, unique clay soil and 50% natural shade creating a nutrient-rich, cold environment for coffee plants to develop. Cherries are carefully picked and hand-sorted to select those with a Brix level of 18-22º. Slow drying happens for 20-30 days on raised beds to ensure airflow and turned frequently for even drying. This allows the beans to absorb the natural sweetness and fruitiness from the cherry pulp and skin to enhance sugars and big fruit forward flavor.