We fell in love by accident
El Salvador – El Cocal, processed as an anaerobic natural, is a coffee we bought almost by accident last year — but after the first roast we completely fell in love with it, and now we try to get it every year.
And we did! This year there’s a lot happening in the cup. Up front you get red sweet wine, forest fruits, and even a touch of spice. It’s a very complex coffee, and it owes its flavour not only to the nutrient-rich soil it grew in but also to the anaerobic fermentation — a process its producer, Alfaro Castaneda, could probably write a PhD about! The coffee reached us thanks to Attesa, the green-coffee importer we’ve worked with for years.
