Cafe Indigo

This shade grown coffee originates from 4 different farms located at the Apaneca-Ilamatepec mountain range.  The altitude is 1,200 masl and above. Cherries are picked by hand when they are ripe and washed at Vivagua Mill. It’s patio dried for 10-12 days.

We recently received a fresh shipment of a new crop of El Salvadoran grown coffee by Maria Pacas, a fifth-generation coffee farmer, for our Café Indigo. This coffee is a blend of Red Bourbon and Pacas varietals from a few of her farms located at the Cerro Verde and Ilamatatepec volcanos. It is a shade grown, washed coffee, resulting in a clean, delicate coffee in your cup.

Only the ripe red coffee cherries are picked (by hand) and carried to the nearby mill to go through processing prior to export. Both farms produce only SHG (strictly high grown) coffees, resulting in a high-quality cup for you to enjoy. Once the coffee is delivered to the mill, the beans are separated from the cherries in a piece of equipment called a depulper. The coffee then travels into a fermentation tank (for about a day) and then further washed and flushed out to be dried in the sun on concrete patios. The pulp from the cherry is also dried and returned to the farm to be used as compost, due to it being rich in nutrients, for the trees that shade the coffee shrubs.

We’ve been working diligently on this new crop to find just the right roast profile for you to have the best possible experience in your cup. Café Indigo is balanced on the palate, with notes of slightly sweet cocoa, fig, and hints of orange marmalade. We hope that you will enjoy this coffee as much as we do.

• Varietals: 75% Bourbon, 25% Pacas
• Process: Washed
• Drying process: Patio dried for 10-12 days.
• Fragrance: Cocoa like
• Body: Smooth, creamy body
• Acidity: Mild
• Flavor Notes: Lush, dried apricot, tropical fruit.