About this coffee
The best things come straight from the source.
The Menendez’s are so precise and organized within each of their farms that they name each section of the farm as a smaller microlot. El Rosario is a neatly manicured, flat expanse carved into the hill. Usually, these all get processed together, but being in the right place at the right time has its advantages.
Last January on our origin trip to El Salvador, we had the privilege of tasting the subtle nuances between very small microlots of many of the Menendez Family coffee farms. One that particularly stood out to us was this ‘La Siguinilla’ lot from El Rosario. So, the Menendez’s separated this lot from the rest of the El Rosario lots to give us an even more traceable-to-the-source coffee.
La Siguinilla gives us the classic Menendez coffee flavors that keeps us coming back year after year. Toasted hazelnuts and orange zest provide a comforting and approachable body and acidity complementing a raw sugar sweetness. The Menendez coffees are some of our favorites, not only because they please any coffee drinker, but also because they always have a great story to tell.
Toasted Hazelnuts, Raw Sugar, Orange Zest
This coffee shines in any brew method. Brew it in a Kalita for the crisp orange zest acidity to pop or in a French press for that sweet nutty and chocolatey body.
RATIO: 16:1 (Example: 400 grams water, 25 grams coffee produces 12 ounce cup)
REGION: Apaneca-Ilamtapeq, El Salvador
FARM/MILL: El Rosario
ALTITUDE: 1.350 meters
PRODUCER: Menendez Family
PROCESS: Fully washed and sun dried.
Directly sourced with the Menendez family.
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