El Salvador CoE 2018 Winner
Blood orange, berries and dark chocolate with a smooth, spicy acidity
We only managed to secure a few cases of this rare coffee at auction so please keep it secret or we may run out ;-). This coffee is the 2018 Cup of Excellence Winner (COE), Lot No 7.
For those members who hadn’t joined when we secured a COE winner last time, the Cup of Excellence is an annual event held to showcase the best coffees from around the world with almost 10,000 farms participating. The purpose is not to rank the coffee but rather to give tiny producers the opportunity to showcase their best work, win recognition and earn additional cash by selling their awarded coffees at auction to buyers during the event. All winning coffees are held to high standards for not only taste but the sustainability of their farming practices and the ethical treatment of the farm’s workers.
This particular coffee was produced by a mother-and-son duo: Gloria and Roberto Huezo Rodríguezis. Gloria had always thought that the berries her coffee plants produced were different from everyone else’s so she had them analyzed at a lab. Her amazement, Gloria was right, her plants were a previously unknown varietal of coffee and she decided to name it “Elefante”. The cherries of this varietal are nearly two times heavier than Bourbon (another, common coffee varietal) and the coffee Elefante produces expresses a mixture of ripe blood oranges, dark chocolate, hints of spice and a low, mellow acidity, reminiscent of Ethiopian coffees.
Blood orange citrus notes combine with ripe, red berries. Very round in the mouth with a velvety smooth finish. This is one elegant coffee.
We roast it medium/medium-dark to balance the fruit and chocolate. Buttery smooth, the blood orange and dark chocolate notes really come out.
We won’t roast this coffee to this level as everything that makes it special will just go up in smoke.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.