This month's coffees come from two El Salvadoran producers and highlight two of the country's most distinctive varieties: Gesha and Pacamara. Both coffees are naturally processed, with fermentation playing an important role in shaping their expressive fruit and floral profiles.

Lavender Lassi from Javier Recinos is a natural Gesha from El Salvador, produced as part of the Chalate Microlot program. The program works with smallholder producers and established estates throughout the country, with particular focus on the Chalatenango region. The coffee is naturally processed with intentional anaerobic fermentation before being dried on raised beds for around a month. In the cup, we taste brown sugar and vanilla sweetness, perfumed elderflower and fresh lavender, with tangy peach-like acidity and a soft mouthfeel.

Berry Blast from Finca Los Azacuanes is a Pacamara produced by Carlos Mendez Florez in Ahuachapan. The 20-hectare farm is planted with around 20,000 coffee trees, including Pacamara, Bourbon and Cuscatleco, and Carlos places a strong emphasis on environmental conservation and native shade trees. The coffee is naturally processed with anaerobic fermentation and dried on raised beds or patios. We taste strawberry, blueberry and jasmine, with soft honey-like sweetness and lively berry acidity, creating a juicy, floral and vibrant expression of Pacamara.

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