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Drop Coffee

Drop Los Andes, Washed Bourbon

Drop Los Andes, Washed Bourbon

Regular price €18,50
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EL SALVADOR

Flavour description: A bright yet well balanced El Salvadorian style coffee. This coffee has a medium acidity, reminiscent of lime juice, and flavour notes of red apple and almond cake, with an aftertaste of lime zest. The body is light and juicy. 

Colour: Light blue
Category: Comfortable
Producers: Ernesto Menéndez
Varietal: Bourbon
Location: Apaneca-Ilamatepec Mountain Range, Santa Ana 
Harvested: March 2023
Elevation: 1720 meters above sea level
Process: Fully washed

Weight: 250gr

Roast Date: 29 April 2024

From the roaster:

Los Andes is an outstanding coffee. This washed Bourbon varietal from Los Andes farm in El Salvador showcases how different a varietal can taste simply based on terroir. Expect a juicy, bright and clear cup profile with a lot of limelike acidity. 

Ernesto Menéndez is a well-known name in the coffee industry and has won the coveted Cup of Excellence several times. We're so honoured to have his five hectare farm Los Andes farm produce exclusively for Drop Coffee!

Los Andes farm is about 5 hectares, which yields a bit more than we typically buy, but we find it well worth committing to all of the coffee to maintain this valuable partnership. Ernesto holds a lot of knowledge and is always very communicative about how he takes care of the farm, and how he processes his coffees. Walking the farm together with him is like opening a true treasure, he holds so much knowledge and skills from the agriculture, processing and to the cupping table.  

Los Andes has quite an interesting story. Almost 60-70 years ago, the previous owner of the farm planted SL28 trees on the land which had been taken home from a hunting trip in Kenya. As a result, the Bourbon varietal at Los Andes now grows right beside the SL28 trees, some of which are now almost 80 years-old. For comparison, most of our coffees come from plants that are only 3-20 years old. At Los Andes, everything is left to grow "wild" to create a more wild forest environment and the coffee is produced in harmony with the nature. This is also why Ernesto keeps the older plants around, instead of simply planting new ones. The plants age and grow into the natural forest environment that Ernesto is looking for and make the environment really special. 

Bourbon coffee was first produced in Reúnion, which was known as Île Bourbon before 1789. It was later taken by the French to mainland Africa and to Central America. The taste profile of Bourbon is one that we like the most in El Salvador, its mature sweetness matches the slightly bigger mouthfeel that is typical for the country.



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