OLD SCHOOL DRIP | TIRAMISU, VANILLA WAFER, PRALINES | Honey Process | EL SALVADOR

OLD SCHOOL DRIP:  A sweet and balanced specialty grade drip coffee that focuses on decadence and a more traditional flavour profile.  Old School vibe meets modern quality...not fruity.  

PERFECT FOR:  Pour over, moka pot, aeropress, french press, cold brew and drip coffee makers. 

Rest time after roasting:  5-7 days.

ALSO GREAT FOR:  Modern espresso, turbo's, soup etc. 

Rest time after roasting:  2-4 weeks. 

ABOUT THE COFFEE:  Another Baby Sweet daily driver.  Is it strange that we think it tastes like Tiramisu, the famous coffee flavoured dessert ?  Maybe, but you'll get the idea soon enough.  Sweet, vanilla wafery goodness with just a hint of praline.      

FROM:  Apaneca, Ahuachapán, El Salvador

FARM:  Cerro Las Ranas (the Hill of Frogs)

VARIETIES:  Bourbon, Pacamara, Sarchimor, Pacas, Catuai, and Caturra

PROCESS:  Honey Process

DRYING METHOD:  Red cherries are classified and onced processed mucilage covered beans are taken straight to the patio and elevated tables to be dried

ALTITUDE:  1450-1780 Meters Above Sea Level

SOIL:  Volcanic Loam

Cerro Las Ranas (the Hill of Frogs) coffee is named after the farm’s lagoon that is populated by thousands of frogs, located in Apaneca within the department of Ahuachapan, El Salvador.  The coffee is produced by JASAL, a family owned operation where Jose Antonio Salaverria and his sons take great pride in their meticulous attention to detail, from year-round farm management to quality control in the cupping lab, and everything in between.  In the pulped natural process (also called a honey process), JASAL pulps perfectly ripened cherries and then dries the coffee beans, still covered in mucilage, on clay patios while constantly turning the beans to ensure even drying.