Finca La Cumbre SL34 Natural
El Salvador: Finca La Cumbre SL34 Natural
Process information ⌄

Natural. Cherries are picked ripe, carefully sorted, then dried whole (skin-on) on raised beds/patios with slow, even airflow. This intensifies fruit sweetness and aromatics while keeping a clean, structured cup.

Origin information ⌄

Region: Chalchuapa, Santa Ana (Ilamatepec mountain range), El Salvador. High-altitude plots around 1,500–1,550 masl, giving slow cherry ripening and concentrated sweetness.

Farm / Producer: Finca La Cumbre — the highest, small microlot section of the historic Finca El Manzano estate (est. 1870s). Managed by Emilio López Díaz and José Roberto Santamaría, known for meticulous varietal separation and modern quality-focused processing.

Taste Profile ⌄
  • Aroma: Floral top notes (jasmine/white blossom), dark cherry, and warm caramel.
  • Body: Medium, silky and rounded — juicy rather than heavy.
  • Flavour: Jammy stone fruit (nectarine, peach, plum) with red-cherry sweetness, layered with orange candy/bright citrus and a soft caramel finish.
  • Sweetness: Very high — brown sugar, toffee, and ripe fruit syrup linger long.

  • Acidity: Medium, smooth and juicy — citrus-malic lift that stays elegant, not sharp.
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Zapote Washed
Honduras: Zapote Washed
Process information ⌄

Washed. Cherries are selectively picked, depulped the same day, fermented to break down mucilage, then fully washed and dried slowly (often on raised beds/patios) to lock in clarity and sweetness.

Origin information ⌄

Region: Honduras, western highlands (Zapote micro-region/community).

Farm / Producer: Smallholder producers from the Zapote area (community lots / local washing station).

Taste Profile ⌄

Aroma: Sweet caramel, milk chocolate, and a soft citrus lift.

Body: Medium and smooth — rounded and comforting.

Flavour: Toffee and cocoa up front, then orange zest and red apple, finishing with a clean, nutty sweetness.

Sweetness: Pronounced, brown-sugar sweetness that lingers.

Acidity: Bright but gentle — citrusy and balanced (not sharp).

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Alta Mogiana Catucai Anaerobic Fermentation
Brazil: Alta Mogiana Catucai Anaerobic Fermentation
Process information ⌄


Anaerobic Fermentation. Ripe cherries are sealed in low-oxygen tanks/barrels for a controlled fermentation phase to amplify sweetness and fruit complexity, then dried slowly (often on patios/raised beds) to stabilise the profile.


Origin information ⌄

Region: Alta Mogiana, Brazil (border region of São Paulo & Minas Gerais).

Farm / Producer: Select smallholder producers from the Alta Mogiana region.

Variety: Catucaí (a Brazilian cultivar widely grown in the region).



Taste Profile ⌄

Aroma: Milk chocolate, brown sugar, and ripe stone fruit with a gentle fermented sweetness.

Body: Creamy, medium body — smooth and round.

Flavour: Milk chocolate and caramel upfront, then plum/fig and soft red-fruit, finishing with a clean cocoa-nut sweetness.

Sweetness: Rich, syrupy sweetness (toffee/brown sugar).

Acidity: Medium, malic-style (apple/stone fruit) — balanced and not sharp.

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