The Cordillera Apaneca is a mountain range in Western El Salvador. The foothills of the range provide perfect, fertile growing conditions for the bourbon varietal.

Apaneca does the basics perfectly: nutty and chocolatey, with a great body and sweetness - the sort of coffee that's great to have around for any occasion. Whether you're using it as espresso or filter, it's got you covered.

Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the flesh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.