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Always on the menu at City Bean is a single-origin for the adventurous palate seeking experimental fermentation, far out flavors and technicolor cups.
We call it the “Wild One”
High in the volcanic hills of Apaneca, in the department of Ahuachapán, the land seems made for coffee. Here Alvaro and Karla Quiroz de Moises tend Finca Puerto Arturo, where their trees rise between 1,450 and 1,650 meters above the sea. Roots drink deep from mineral-rich volcanic loam, and the cool mountain air lets each cherry ripen slowly, gathering sugar and character as it goes.
The star of this lot is Pacamara, one of El Salvador's most celebrated varieties. Its generous, oversized beans are as recognizable as its personality in the cup, which tends to stand apart from the crowd. In the hands of the Quiroz de Moises family, it becomes something special.
Rather than being pulped, the ripe cherries are sealed away whole for anaerobic fermentation. In that quiet, oxygen-limited world, the fruit slowly transforms and its sweetness deepens. Afterward the cherries are laid out on raised beds and dried gently, so the flavors they've built are preserved.
Roast: light
Tasting Notes: fruit punch, bitters, butterscotch
Espresso Recipe:
TBD
Let’s Brew
Always on the menu at City Bean is a single-origin for the adventurous palate seeking experimental fermentation, far out flavors and technicolor cups.
We call it the “Wild One”
High in the volcanic hills of Apaneca, in the department of Ahuachapán, the land seems made for coffee. Here Alvaro and Karla Quiroz de Moises tend Finca Puerto Arturo, where their trees rise between 1,450 and 1,650 meters above the sea. Roots drink deep from mineral-rich volcanic loam, and the cool mountain air lets each cherry ripen slowly, gathering sugar and character as it goes.
The star of this lot is Pacamara, one of El Salvador's most celebrated varieties. Its generous, oversized beans are as recognizable as its personality in the cup, which tends to stand apart from the crowd. In the hands of the Quiroz de Moises family, it becomes something special.
Rather than being pulped, the ripe cherries are sealed away whole for anaerobic fermentation. In that quiet, oxygen-limited world, the fruit slowly transforms and its sweetness deepens. Afterward the cherries are laid out on raised beds and dried gently, so the flavors they've built are preserved.
Roast: light
Tasting Notes: fruit punch, bitters, butterscotch
Espresso Recipe:
TBD
Let’s Brew
