Las Tres Hermanas

How could you not fall in love with this wonderful project that Gabriela from The Good Sourcing introduced to us? 

This coffee meets all our expectations and reflects our values: an exceptional cup produced in a healthy, beautiful environment that respects the animals and people who live there.  A must-try!

🌱 Bourbon Tékésic variety

Bourbon Tékésic is a rare Arabica lineage, the result of extensive selection work carried out by El Salvador’s Coffee Research Institute in the 1950s and 1960s. Developed from the Bourbon variety, it is the product of careful selection, tree by tree, to identify coffee plants with the finest flavor qualities. This approach prioritizes aromatic richness over the plant’s hardiness, making Tékésic a variety that is as demanding as it is intriguing.

☕ Process: Carbonic maceration

Borrowed from the world of wine, carbonic maceration helps the coffee develop more fruity notes and adds body, complexity, and richness to the cup. First, the cherries ferment in sealed tanks in a temperature-controlled room (the temperature must be kept cool to prevent the growth of unwanted bacteria that could encourage alcohol production). CO2 is injected into the tank to trigger fermentation inside the fruit.  This is fermentation from the inside out, as opposed to fermentation from the outside in, which occurs when yeast or other external products, such as fruit, are added to the coffee. This stage lasts several days, until the cherries develop a rich, gelatinous texture. Once removed from the tanks, the cherries are placed on African drying beds and dried in a thick layer to develop even more sweetness.

This process brings out a particularly indulgent and distinctive profile, with notes of cherry, cocoa, sweet spices, and surprising Coca-Cola.