Finca Shangrila

This limited microlot of Bourbon from Finca Shangrila in El Salvador’s Apaneca‑Ilamatepec range is grown at around 1,400–1,500 m.a.s.l. on fertile, clay‑loam soil formed from volcanic ash on the western slopes of Izalco volcano. The cherries are carefully selected and processed as an anaerobic natural, slowly fermented in sealed tanks before drying, which accentuates the coffee’s bright, fruity‑winey character. The resulting cup shows fine malic acidity, stone‑fruit notes such as peach, hints of dark chocolate, and a clean, medium‑bodied finish, wrapped in a delicate floral‑to‑winey aroma.