This blend is 33% Arturo Tuv - Guatemala & 67% Lilliana de Narváez - El Salvador.

About the farmers

Arturo Tuv — Guatemala

Arturo is a second-generation coffee grower. He works hard on the farm & in the wet mill to make sure he doesnt harm the surrounding land & waterways during coffee production. This lot is a washed coffee, after harvesting the ripe coffee cherries, they are de-pulped, dry fermented, washed & then sun-dried on concrete patios. The farm is named Vista al Lago for the stunning views it has over Lake Atilan.

  • region San Antonio Palopa
  • farm/farmer Vista Al Lago
  • altitude 1800
  • crop 2023
  • cultivar Pache, Caturra, Bourbon
  • process Washed

Pache is a mutation of Bourbon discovered in Guatemala.

Caturra - a mutation of Bourbon discovered in Brasil in 1937. The plant is a dwarf allowing it to be planted close together resulting in more production per hectare. Caturra has good flavour characteristics but is susceptible to disease.

Bourbon is a natural mutation of Typica originating from La Réunion, formerly known as Île Bourbon. Cherries can be either red, yellow, orange or pink when ripe. Bourbon is 1/3rd more productive than Typica. 

Lilliana de Narvaez — El Salvador

Lilliana is a third-generation coffee grower who looks after her family's farms in the Apaneca Mountain Range in Western El Salvador. The business was started by her great-grandfather in 1907 & has now grown to six farms. All coffee processing, from washing, sorting, de-pulping & drying coffee to bagging & exporting is taken care of on the farm. The wet-mill was built in 1990 & the dry mill in 2002. This coffee was processed using the washed method. After harvesting, the coffee cherries are floated in water channels to remove dirt, sticks, leaves & under/over ripe cherries. Then the cherries are de-pulped, fermented, washed & finally sun-dried on concrete patios.

  • region Apaneca
  • farm/farmer Cafe Monte Sion
  • altitude 1200–1700m
  • crop 2022-2023
  • cultivar Bourbon
  • process Washed

Bourbon is a natural mutation of Typica originating from La Réunion {until 1848 known as Île Bourbon}. The coffee was planted in 1708 by the French who acquired seeds from the Dutch, who in turn acquired them from Yemen. Colour of the cherries is  due to a recessive gene, they can be either pink, yellow, orange or like this offering, red when ripe. Bourbon is 1/3rd more productive than Typica.

Brew guide

  1. Black

    • dose 18g
    • Brew weight 40g
    • Brew time 25–35 seconds
  2. White

    • dose 18.5g
    • Brew weight 22–27g
    • Brew time 25–35 seconds

To develop our blend we start with fresh coffee samples, we roast them in our 20's Probat sample roaster then line them up on the cupping table, we look for coffee that has a good deal of natural sweetness, we may find tropical fruit note in a Colombian, citrus in a Burundi or dark fruity chocolate & creamy body in a Brasil. When the coffee lands we work out a suitable roasting profile, then roast fresh every day, Monday to Friday. We find our espresso best from the 5th day to 2 weeks after roasting so buy little & buy often.

For any help on coffee brewing of all methods i.e. espresso, plunger etc fire an email through to