NOTE: We offer the choice of ground coffee, however strongly believe our coffee is best enjoyed freshly ground before brewing. Good coffee grinders can be inexpensive and convenient.
CACAO, HONEYCOMB, FLORAL
Mapache Coffee, a heritage spanning five generations, is a coffee producer based in the Apaneca Ilamatepec mountain range of El Salvador. Helmed by Jan-Carlo and Sofia Handtke, the company has become a staple in the region's coffee landscape. Employing over 125 locals year-round, the workforce expands to 600 during harvest season. Together, they undertake tasks ranging from constructing coffee nurseries to replanting at Mapache's six farm properties and meticulously processing the perfectly ripe cherries.
A cornerstone of Mapache's philosophy lies in their unwavering commitment to the well-being of coffee forests. Each farm boasts a protective canopy, safeguarding the coffee plants and nurturing the soil. The modern wet mill, a pivotal element of their operations, employs a water-conserving approach during the washing process. The mill recycles and reuses water, while the residual pulp becomes compost, enriching the soil with essential nutrients.
Among Mapache's prized coffees is the Bourbon Honey lot, recognized as one of their "Fantastic Four Coffees." Processed entirely by hand at their milling station, this distinctive lot undergoes a meticulous journey. Fresh cherries are meticulously floated in barrels of pristine water, followed by separation using a water-free manual pulper. The mucilage-coated beans then embark on a drying period exceeding 15 days on raised beds.
Partida 112, a key component of the Bourbon Honey lot, is strategically picked in the heart of harvest when cherries are perfectly ripe. Sourced from unique rows of Bourbon plants at an elevation of 1350 meters on "El Tamagás" peak, this mountain, named after the indigenous poisonous snake, is situated in the Concepción de Ataco region. The result is a coffee with a story as rich and nuanced as its flavor profile.