Coffee Beans

CHRISTMAS COFFEE

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CHRISTMAS COFFEE

Name: CHRISTMAS COFFEE
Brand: THE BARN Berlin Coffee Roasters
SKU: CHRISTMAS COFFEE 250g
Availability: BackOrder

Nougat. Candied Fig.

16.00 €

Liquid error (snippets/price line 123): divided by 0% off Sold out NEW RELEASE

Incl. VAT, excl. shipping

Our Christmas Coffee is here: a celebration of incredible single origin flavour.

Season after season, working with our friend Mauricio Salaverria gives us the chance to showcase some of the best coffee in El Salvador. With rich, round sweetness, this Bourbon lot is made for Christmas. Notes of nougat, candied fruit, and almond are just waiting to be shared. Brewed as espresso or filter, our Christmas Coffee will be a highlight of the festive season.

Size 250g 1000g

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TECHNICAL DETAILS

Producer:

Mauricio Salaverria

Origin:

Apaneca, El Salvador

Altitude:

1550

Body:

Sweetness:

Acidity:

Varietal:

Bourbon

Process:

Natural

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This naturally processed lot is beautifully rich, with notes of nougat, candied fig, and raisin. A smooth nuttiness reminds us of almond and dark chocolate, with texture that is full and silky on the palate. With defined sweetness and lower acidity, this is a great match for milk and or served black.

Meeting Mauricio, his passion for coffee is plain to see. Driven to innovate, he has built on years of knowledge and expertise at Finca Himalaya to consistently produce Cup of Excellence winning coffees.

Walking the estate and processing facilities, it becomes instantly clear that the level of execution is in another league; with meticulous lot separation, different processing styles, huge wooden wine crates and anaerobic tanks all visible. Like us, Mauricio is driven by a desire to reduce his environmental impact, using rainwater for his washed process coffee and reusing the skin of the coffee cherries after they are pulped to produce cascara.

The terroir has an ideal combination of clay and volcanic soils, producing coffees with character and complexity. Most lots are grown under shade and across the farm cypress and pine help provide habitat for a variety of flora and fauna.

For this naturally processed lot, Mauricio sought to capture delicious depth and sweetness. After harvest, the whole cherries are shade-dried on raised beds for nearly 30 days - a traditional natural coffee will dry for just 10 to 20. The coffee must be stirred regularly to dry evenly and to help avoid defects. Whilst time consuming and labour intensive, this drying process allows distinct flavours to develop in the bean.

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CHRISTMAS COFFEE

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CHRISTMAS COFFEE

TECHNICAL DETAILS

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