Sulawesi is back! This is a VERY Specialty Coffee. It is an exceptional coffee! The creme of the crop Toraja!

First I must warn you, this is STRONG coffee. The Sulawesi typically is a very robust, but rather is full in your face strong coffee. It makes an awesome base for a good espresso. It has a full body, full mouth flavor. Some would say syrupy, I would say, ‘thick’. Not green acres spoon standing up in the coffee thick but a full flavored head on coffee. If you like good hearty coffee’s, then this one on its own is what you have been looking for all year.

As I have said in the past, this coffee can be an acquired taste. I mention this so that you don’t get it expecting a delicate daisy and get a big honking sunflower in the face.

Out of Stock as of 2/27/18. El Salvador Pacamara (This is a high grade speciality coffee) Limited Supply until April 2018.

This is a specialty coffee, and well worth the little extra. I can only get it in July or August. Once it is gone, I have to wait another year. The Pacamara bean is a hybrid strain of Arabica known for its very large and sweet bean. This particular crop came from Santa Leticia, home of the Maya philosophers. It is considered to be one of the best areas for cultivating coffee in Central American, because of its rich volcanic soil. The Pacamara is rich and sweet with a creamy body, very balanced. It sometimes has a hint of molasses undertone and a tangerine like acidity. If you roast it light, it will have an earthy taste. A medium to full city roast will give you the sweetness. I like it both light and dark. It’s fun to roast this both ways and mix it a checkerboard blend.

Silky smooth and very clean. Lower acidity with good sweetness and balance. Very chocolaty/caramel type cup of coffee with some very cool nutty(almond) accents. If you roast before 2nd crack, which is preferred, one can balance in some melon and stone fruit acidity into the mix which is a big plus to the depth of flavor.

Sigri is a washed Arabica coffee and undergoes a rigorous wet factory process. Quality Control begins in the field; Cherry coffee is hand-picked and carefully checked for uniformity; it must be red and fully ripe which allows for the correct balance of sugar and acid within the cherry. This selected cherry is then pulped on the day of picking.

A fermentation process follows, a period of three days broken every 24 hours by washing – but unlike most other brands, the Sigri process follows this by total immersion in water for a further day, which creates a superior coffee. Careful conditioning of 21 days is followed by hulling, grading, color sorting and finally hand sorting. This combined with rigorous quality control before packing produces the finest green been for which Sigri is renowned.