EL SALVADOR
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

Drying: Sun.

Harvest period: January - March

Size: 45 hectares