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Colombia Sundried Excelso EP 10% Estate Coffee La Guamera

Since more than 25 years, the tenacity of a family group in the middle of the eje cafetero created a stunning farm whose coffee has all the richest flavors and aromas that Colombian mountains have to offer.
Finca La Meseta-Guamera is adjacent to a village and involves the local community in the production process, from seedlings to manual sorting of ripe fruits: their hard and enthusiastic work guarantees the physical and sensory quality of the extraordinary coffees from this estate.
Due to its location in the mountains, Finca La Meseta-Guamera is classified as a “finca de altura”, an attribute you can feel in the excellent quality and cup profile of its coffees.
Finca La Meseta-Guamera emphasize the preservation of natural resources, the sustainability of its production process, the social responsibility for all the people involved in the production, and the traceability of its products.
The focus of the Finca La Meseta-Guamera is to offer a true genuine sustainable coffee, resulting in the continuous training of the local community with an interdisciplinary group as well as with local and national authorities in the application of the Buenas Prácticas Agrícolas.
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El Salvador Washed SHG Special Preparation Finca La Esperanza

The environment of Finca La Esperanza is pretty unique: on the top of Volcán de San Salvador with a magnificent view over the Valle de Zapotitán, it jealously preserves the wildlife treasury of the near Parque Nacional El Boqueron protected by the shadow of centuries-old Mescal trees (Sophora secundiflora).
Besides a fauna sanctuary, Finca La Esperanza preserves the botanical treasure of its coffee varieties. Unlike other fincas in the region that abandoned the traditional Bourbon and Pacas varieties to other ones more resistant to roya (Hemileia vastatrix, a fungus that causes the coffee leaf rust), La Esperanza has kept the original Arabigo, a genetical evolution of the Typica very common in the early plantations of the late 1800s, when coffee was introduced in America.
The production process is approached with an integrated farm management system. Harvesting is carried out by hand when the cherries are at the peak of their ripeness, to ensure that the maximum potential of the aromatic characteristics of coffee is expressed.
The meticulous work of the men and women working in harvesting and processing, the highest elevation, the special microclimate and the volcanic soil are the main features that characterizes the aroma and cup profile of the gourmet coffees produced by this finca.