LA FANY GLAZED
SWEET / CREAMY / COMPLEX
We have known Carmen & Rafael Da Silva for 15 years and visited theirs
farm Finca La Fany many times. They always surprise us with new improvements and experiments. They call this microlotte Glazed Honey; the coffee first dries in its own sugar for two days, before being fermented in barrels for a few more days and then slowly dried like a honey for 30 days. It results in a complex and sweet coffee with hints of milk chocolate and yellow berries. Good in all conceivable brewing methods.
Location: Apaneca, El Salvador
Farm: Finca La Fany
Type: Red & Yellow Bourbon
Altitude: 1450 meters
Cultivation: Shade & Sun.
Processing: Barrel fermented Honey
Harvest period: January - March
Size: 45 hectares