We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening.
 
Producer: Emilio Lopez Diaz
Farm: La Cumbre
Mill: El Manzano
Region: Santa Ana, Apaneca-Illamatepec
Process: Honey
Varietal: SL-34
Altitude: 1550 masl
 
Emilio Lopez Diaz is a truly special coffee producer whose family has been growing coffee in Santa Ana for six generations. We've been buying from Emilio's Finca Ayutepeque for the past 4 years which we also feature in our Profiler Blend and will continue to build upon this fruitful relationship for many years ahead. Emilio overseas a vertically integrated operation with farms and a export operations in El Salvador & Brazil as well as roasting and cafe operations in Oklahoma and Portland.
 
Emilio has reserved the highest slopes of his farm - named 'La Cumbre' for his prized micro-lots. Natural Geisha from La Cumbre won 1st and 2nd place in the Cup of Excellence in 2018 in Emilio's first ever entry. This lot is 100% SL-34 - a popular variety developed for and been in use in Kenya since the late 1930's. Emilio's team are masters in processing with a state of the art facility down the hill at El Manzano that accomodates the harvests from all his three farms as well as some of his neighbors. At the mill, this lot has been processed as a Honey with the cherries being 'pulped' of their fruit but allowed to keep their sticky flesh coating or mucilage. They are then dried with this mucilage intact which when drying turns a beautiful golden yellow colour giving the process its Honey name.