Grape Times Sultana Biscuits - Drip Bags

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Grape Times Sultana Biscuits - Drip Bags

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Single Origin 

Country: El Salvador
Producer: Juan Jose Ernesto 'Neto' Menéndez Argüello
Altitude: 1,400 - 1,700 MASL
Varietal: Bourbon
Processes: Washed
Notes: Let the Grape Times roll with this delicious coffee inspired by a nostalgic Singaporean snack! Expect a fireworks display of sweet currants and raisins on your tongue, a juicy and delicate body thanks to its grape-like acidity, and a creamy, comforting mouthfeel after.

This coffee is roasted to a Medium roast degree, which will suit both espresso and manual brews.

The Las Brumas Farm is located 45 minutes from the City of Santa Ana in the slopes of Santa Ana Volcano. Las Burmas farm have an area of 30 hectares of virgin mountain from 1700 to 2000 masl at the Canton Tunalmiles part of Sonsonate Department near the area known as San Blas “Las Brumas”.

These land has very deep and fertile volcanic soils, which have been generated over the past decades by different Ilamatepec volcano eruptions. Las Brumas also won the 1st place in the Cup of Excellence El Salvador 2012 Juan Jose Ernesto 'Neto' Menéndez Argüello is the fourth generation of coffee farmers in his family. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years, and began his second coffee experience at JASAL. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI.

Finca Las Brumas is located in the Sonsonate department and contains nutrient rich volcanic soils, providing the perfect base for plants to grow. The farm's namesake, meaning the mists, comes from the farm's incredible micro-climate of being in mists for most of the year. This encourages very slow photosynthesis, lengthening the maturation process, and in turn affects the aroma, sweetness, acidity, sugar development, and flavour profile of his coffee.