La Independencia

Name: Different & intriguing!
Rating: 8
Author: Cathy Wood

<p>
<b>Variety: </b> Red Catuai, Pacas, Bourbon
</p>
<p>
<b> Processing: </b> Natural
</p>
<p>
<b> Origin: </b> Santa Ana, El Salvador
</p>
<p>
<b> Producers:</b> The Salaverria Family
</p>
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<b> Altitude: </b> 1500m
</p>
<p>
Finca San Francisco is one of the Salaverria family's largest farms in the Santa Ana area of El Salvador, which is known for its productive soil thanks to the active volcano from which it draws the name. The farm is broken up into different tablones, or blocks, which receive different processing treatments and span various altitudes across the 700+ acre property. La Independencia is a tablon high up the volcano's slope that is planted with old growth catuai, pacas and bourbon plants. The deep red coffee cherries are picked and spread out on patios to dry naturally in the sun, where they take on a life of their own. </p>
<p>
The incredible flavor of this coffee definitely lives up to the name of its tablon: Independence. You won't find a coffee that tastes like this anywhere else, and we couldn't be more impressed. Naturals often pick up a funky, almost fermented taste, which is present here in La Independencia's strong wine note. We love how robust this wine flavor is, and how long it lingers on the palate. Also present is a sticky-sweet raisin flavor, which fits given the sun-dried aspect of natural processed coffees. A zippy strawberry tart note punches up the end of the cup, providing a sharp little bite and urging you to take another sip. We drink a lot of coffee, and whenever we come across something unique we get excited. We're really excited about this one, and we can't wait to read your reviews. Be sure to let us know how you like it! </p>

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Tasting Notes: Wine, Raisin, Strawberry Tart

Variety: Red Catuai, Pacas, Bourbon

Processing: Natural

Origin: Santa Ana, El Salvador

Producers: The Salaverria Family

Altitude: 1500m

Finca San Francisco is one of the Salaverria family's largest farms in the Santa Ana area of El Salvador, which is known for its productive soil thanks to the active volcano from which it draws the name. The farm is broken up into different tablones, or blocks, which receive different processing treatments and span various altitudes across the 700+ acre property. La Independencia is a tablon high up the volcano's slope that is planted with old growth catuai, pacas and bourbon plants. The deep red coffee cherries are picked and spread out on patios to dry naturally in the sun, where they take on a life of their own.

The incredible flavor of this coffee definitely lives up to the name of its tablon: Independence. You won't find a coffee that tastes like this anywhere else, and we couldn't be more impressed. Naturals often pick up a funky, almost fermented taste, which is present here in La Independencia's strong wine note. We love how robust this wine flavor is, and how long it lingers on the palate. Also present is a sticky-sweet raisin flavor, which fits given the sun-dried aspect of natural processed coffees. A zippy strawberry tart note punches up the end of the cup, providing a sharp little bite and urging you to take another sip. We drink a lot of coffee, and whenever we come across something unique we get excited. We're really excited about this one, and we can't wait to read your reviews. Be sure to let us know how you like it!

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Cathy Wood