Bourbon Barrel-Aged El Salvador Finca El Durazno
This coffee comes to us from Don Angelino's 2.5 hectare farm in the Chalatenango region of El Salvador, where it's grown at 1250 meters before hand-picking, de-pulping, and 13-16 hours of fermentation. After drying on the patio for 11-12 days, it arrived at the Fermentorium, where it was introduced to some lovely bourbon barrels. The end result is a soul-satisfying cup with aromas of oak balanced beautifully with notes of vanilla, herbal spice, and lemony citrus. If you're looking for a special cup of coffee to celebrate the new season, you really can't do much better than this little gem.