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TRACEABILITY
This Bourbon varietal was produced by Juan Carlos Gregg at El Recuerdo, his farm in Apaneca-llamatepec, El Salvador. He is an agronomist who’s committed to innovative agricultural and processing practices, quality and, worker welfare. Juan Carlos’ coffee was imported by Forest Flame, owned by Carlos Escobar, a familiar name to many of you! We’re happy to mark 2026 as our second year of working with Forest Flame and supporting them and their producing partners like Juan Carlos Gregg.
PROCESSING IN DEPTH
After only the ripest Bourbon cherries are picked from their trees, farm workers float-sort them to remove defects and load them into barrels, which are sealed to create an anaerobic environment where they’ll undergo a dry fermentation (with no added water) for 90 hours. Once the fermentation is complete, the bourbon cherries are moved to raised mesh drying beds, where they’ll dry for 20 days.
AGRICULTURE INFO
Produced by Juan Carlos Gregg at his farm, El Recuerdo, in Apaneca-llamatepec, El Salvador.
A Natural process.
Solely a Bourbon varietal.
Grown at an altitude of 1400 Meters (4595 Feet).
Harvested from March to July 2024.
FLAVOR PROFILE
Conveyed broadly on the bag as “Dark Chocolate, Funky, Oranges & Cherries“
