50% of the latest iteration comes from Jacinto Hoffmann at his farm Sitio Boa Vista in the municipality of Afonso Cláudio in Espírito Santo, Brazil. Unlike the majority of coffee in Brazil which is processed via the natural or pulped natural method, Espírito Santo’s coffees are typically washed which often leads to cleaner, more complex profiles. Jacinto’s washed catuai is an excellent example of this: Sitio Boa Vista is beautifully clean and provides the blend with a round texture and pleasing sweet notes of caramel and dark chocolate.
The remaining 50% of the blend comes from Fernando Lima’s farm Las Laderas, located in the Apaneca-Ilamatepec region of El Salvador. We have been buying Fernando’s coffee for five years and our sole focus in El Salvador is on developing this relationship over the long term. This washed bourbon is sweetness-forward, lifting the blend with a ripe fruit character and soft, clean acidity.
