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PRODUCER
The Alvarez family owns the La Reforma farm, located in the beautiful Apaneca Ilamatepec mountain range. They focus on cultivating the African SL28 variety, and this specific lot was grown on the slopes of the famous Ilamatepec volcano in Santa Ana. Although the farm does not have an official certification, the Alvarez family manages it with sustainable practices in line with the Rainforest Alliance. The coffee is cultivated under the shade of native trees and Inga trees.
PROCESSING
At La Reforma farm, the coffee plants bloom up to three times per season, typically during April and May. The harvest of ripe cherries then takes place from December to February. After picking, the cherries are prepared on the farm for natural processing. Drying occurs on raised beds for approximately 18 days. Afterward, the coffee is sent to El Borbollon, a family-run processing station with over a century of experience.
VARIETY
SL 28 is one of the most renowned coffee varieties. Originally from Kenya, it is known for its high quality and drought resistance. It was developed by the Kenyan Scott Agricultural Laboratories (hence the name SL). It quickly gained fame for its ability to produce complex and balanced flavors with distinctive notes of black currant, citrus, and a gentle sweetness. SL 28 coffee typically has a vibrant acidity and a rich body. Growing SL 28 in El Salvador brings unique flavor profiles that combine Kenyan heritage.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
Related Products…
Country: Kenya
Region: Kibugu, Embu
Station: Kii
Altitude: 1800 m. a. s. l.
Varietal: SL34, SL28
Processing: washed
Tasting notes: blackcurrant, gooseberry, black tea
Country: Guatemala
Farm: Peña Roja
Varietal: Caturra, Bourbon
Processing: Anaerobic natural
Taste:
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: thermal washed
Taste profile: pistachio cream, cherries, lime Indonesia Pegasing was grown at high altitudes and processed with the washed method. That gives the coffee a clean and sweet taste of cherries, hibiscus, lime, and cascara. It was grown by the best farmers and processed at the Pegasing station by Hendra who’s renowned for his liking of experimentation with coffee processing methods.
Don’t know which filter coffee to choose? ☕
Maybe the sample box containing 5x60g of coffee can help you. Its contents are continuously updated according to the coffees currently available.
You can order the sample box for your home, invite your friends, and organize cupping. This can help you find out what coffee you like best and make ordering easier in the future. Or you can get it as a gift, wrapped in our coffee-world illustration bag.
You’ll soon learn how to make cupping at home on our blog.
Currently, our Sample Box consists of:
Uganda – Zebigi
Ethiopia – Lalesa
Indonesia – Pegasing Anaerobic
Indonesia – Pegasing Natural
Kenya – Thikagiki AB
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1500 – 2100 m.a.s.l.
Processing: washed
Variety: mix of varieties
Taste profile: rose hip tea, lime, tangerine fresh
The municipality of Inzá, in the province of Cauca, is situated high on the Colombian plateau known as the ‘Macizo Colombiano.’ Inzá is known for its rich indigenous history and great coffee.
Country: El Salvador
Region: Cantón Quezalapa, Apaneca, Ahuachapán
Farm / Producer: Noruega / Los Naranjos
Altitude: 1690 masl
Variety: Geisha
Processing: Anaerobic Natural
Flavor Profile: Daim, clementain, hibiscu
The beloved Geisha variety, anaerobic processing, and cultivation in the unique natural forest environment—Noruega from a Salvador coffee farm brings all these exceptional qualities together in a single cup of perfect coffee.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: carbonic maceration
Taste profile: cocoa, apricots, lime
Carbonic maceration is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented for 70-80 hours without air and with the help of carbon dioxide, and then dried on raised beds for 20 days.
Country: Nicaragua
Region: Mosonte, Nueva Segovia
Farm: La Esperanza
Altitude: 1650 m.a.s.l.
Variety: Red Catuai
Processing: washed
Taste profile: Hazel nut, blooms, black tea, chocolate
Country: Brazil
Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
Altitude: 900-1100 m above sea level
Variety: mix of varieties
Processing: natural
Taste profile: hazelnut butter, cherries, chocolate, and sweet tobacco
Our CAFEINA is a daily guarantee of stable espresso with low acidity. With our composition and roasting, we try to always taste sweet, with notes of hazelnut butter, cherries, chocolate, and sweet tobacco
You will prepare a pleasant cup of coffee from it, which everyone will enjoy. It is suitable for cafes looking for simpler espresso and for easy preparation at home or work. We also recommend it for your automatic espresso machines.
We are currently roasting coffee from producers of the Caixa de Fruta region.
Country: Ethiopia
Region: Jimma, Oromia
Processing station: Beshasha
Altitude: 2040 m. a. s. l.
Variatal: heirloom
Processing: washed
Taste profile: black tea with lemon, peach jam
INTENSE FLAVOR OF PEACHES, BLACK TEA, AND LEMON
A typical washed coffee from Ethiopia, with a clean and tea-like flavor and pleasant citrus acidity that you can enjoy without overwhelming your palate. It has become our favorite morning ritual year after year.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: anaerobic natural
Taste profile: milk chocolate, red apple, oolong
Anaerobic fermentation is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented in plastic bags for 48 hours, and then dried on raised beds for 20 days.
Country: Nicaragua
Region: Macuelizo, Nueva Segovia
Processing station: Finca Bethania
Altitude: 1350 m. a. s. l.
Variety: Red Catuai
Processing: anaerobic natural
Taste profile: hazelnut butter, physalis, cocoa, red wine