After selective cherry picking, the coffee undergoes an anaerobic fermentation with mossto: a sweet pulp concentrate from previously fermented batches. The result is a complex and juicy cup buzzing with notes of mulling spices, rum raisin & holiday cheer!

This lot brims with luminous citrus fruit, a whisper of ginger, and a smooth milk chocolate undertone that’s both grounding and elegant. Its creamy texture unfolds into notes of lime zest, hazelnut, and caramel custard, with bursts of fresh berries

From the volcanic soils of Apaneca-Ilamatepec comes this vibrant expression of classic Salvadoran terroir.

Grown by Gloria Rodriguez.