KOK Coffee Roasting House

< 2023 December New Arrival>
= El Salvador Finca Santa Elena Bourbon Honey=

Country: El Salvador
Origin: Santa Ana Volcano(Apaneca-llamatepec Mountain Range)
Altitude: 1,800M-1,900M
Processing: Honey Process
Grade: SHG
Species: Bourbon
Description of Flavor: Raisin, Orange, Maple Syrup, Hazelnut, Apricot, Full body
============================================
Santa Elena is located in Palo de Campana, Santa Ana on the Santa Ana volcano. Santa Elena has for long been one of the best farms in the country. Having been participating and qualifying on several Cup of Excellence programs. Santa Elena was established as a coffee plantation around 1930. Santa Elena has for long been known for its very fertile lands, it frequently receives volcanic ashes, which makes the soil even more rich and fertile.

There are more than 60 species of shade trees grown in Santa Elena. There are different coffee varieties planted on the property, mostly Bourbon, Pacamara, Kenya and others which are still under testing and observation. Santa Elena has an altitude ranging from 5,000 to 5,500 feet, with an annual precipitation of approximately 3,500 mm, and a relative humidity ranging from 75% to 80% and temperatures from around 65 to 75 degrees fahrenheit.

Available KOK Coffee Roasting House

< December 2023 New Arrival: Panama Hartmann Estate Catuai Natural >

Country: Panama
Region: Santa Clara, Chiriqui
Altitude: 1,300 – 1,500 m
Varietal: Catuai
Process: Natural
Producer: Finca Hartmann
Cupping Notes: Cherry, red apple, poached fruit, date, raisin, malic acidity, cacao finish

==============================================
Finca Hartmann is run by the Hartmann’s family and is located in the scenic region of Santa Clara and the boarded with the International Friendship Park close to the Talamanca Mountain Range.

Once the coffee is collected, it goes through a cherry fermentation for 20 days. Once this process is done, it goes to a new tank for 8 days where the pulp is removed. After spending 8 more days on African beds for drying the coffee then goes into guardiolas for a few hours of drying.

Available KOK Coffee Roasting House

= 2023 November New Arrival=
= Ethiopia Gesha Village Bangi Gori Gesha Natural-SINGLE TERROIR=

Region: Bangi, Mench-Maji, Ethiopia
Farm: Gesha Village Green Label
Altitude: 1911-2001 meters
Processing: Natural
Grade: G1
Varietal: Gori Gesha
Cupping Notes: Peach, Apricot, Bayberry, Mandarin Orange, Soft Citrus Tangerine, Mango Nectar, Honey+Floral, Sweet Melon
=============================================

Gesha Village is one of the most cherished coffee producers on the planet with 471-hectares in the Bench Maji zone of Ethiopia, nearby the town of Gesha and the Gori Gesha forest, the birthplace of the Gesha variety. Natural shades and sustainable agroforestry approaches have made Gesha Village the pillar of the Ethiopian coffee industry.

The Bangi block only grows Gori Gesha, the hero of the Panamanian geisha discovery. The profile on this lot is citric and sweet. The dominant notes come through as mandarin orange and orange blossom, with honey backing them up. There's a fantastic melon note that compliments the citrus and florals. Complex, yet approachable, with a round and smooth composure.

Available on

= October 2023 New Arrival =
= Panama Casa Ruiz Boquete Classico Washed=

■　Country: Panama
■　Origin: Boquete, Chiriqui
■　Altitude: 1500-1700 meters
■　Processing: Fully Washed
■　Grade: SHB
■　Varietals: Caturra, Catuai, Typica, Bourbon
■　Tasting Notes: Orange Zest, Roasted Almond, Sugarcane, Golden Syrup with smooth and creamy body.

Our Panama Boquete coffee has distinctive acidity and a sweet, well-rounded flavor. The sweetness originates from a brown sugar tasting note at the start, with hints of nutty butter pecan and a citrusy tangerine finish.

This Panama coffee is sourched from the Casa Ruiz Estate, a family owned estate located near the town of Boquete between Volcan Buru National Park and La Amistad International Park within the province of Chiriquí, Panama. The Ruiz family has worked in the Boquete coffee industry for three generations. Casa Ruiz is one of the most esteemed farms and producers of coffee in Panama. For nearly 100 years, the Ruiz family has been growing and processing coffee. Today, the Ruiz family still oversees the operation of their farms, mills and roasteries. In 2001, Casa Ruiz won the best coffee in the world award — the first Panama coffee producer to do so.

The Boquete Valley is one of the world’s most ideal places to grow coffee. During part of the year, the wind blows mist off the Caribbean into the Boquete Valley; at other times, torrential rains come off the Pacific. These conditions create a perfect environment for producing exquisite coffee.

= 2023 September New Arrival =
=Ethiopia Yirgacheffe Idido G1 Natural Idido Washing Station =

■　Country：Ethiopia
■　Region：Idido, Yirgacheffe
■　Altitude：1850-2200 masi
■　Processing：Natural
■　Grade：G1
■　Varietal：Heirloom
■　Tasting Notes：floral, peach, citrus, pineapple

Ethiopia Yirgacheffe Idido coffee is sourced from family-owned farms organized around the idido coffee mills located in the Gedeo Zone of Ethiopia.

This Ethiopian coffee is unlike any ordinary heirloom. Super vibrant and intense fruity floral aromatics lavender, blueberry and pear, finish with a white tea like aftertaste that reminds you it's still a lovely classic coffee.

= 2023 September New Arrival=
= Ethiopia Bench-maji Lucy Station Geisha TOP GRADE 1 Natural Processed =

Country: Ethiopia
Region : Ethiopia / Snnpr Region / Bench-maj
Processing Station: Lucy Station
Processing: Natural
Grade: TOP GRADE 1
Variety: Geisha
Altitude: 2280 masi
Tasting Notes: Elder Flower，Ripe Lemon, Berry Jam, Passion
Fruit, Blackberry, Plum, grapes

===============================================
This amazing variety comes from Gesha Village, located in the dense jungles of the Bench Maji Zone in the far western reaches of Ethiopia. Sweet floral aromatics, an intense sweetness with a lingering aftertaste.

=August 2023 New Arrival=
= Ethiopia Yirgacheffe Idido G1 Washed Idido Washing Station=

Country: Ethiopia
Region/Town: Idido, Yirgacheffe
Altitude: 1850-2200 meters above sea level
Grade: G1
Arabica Varietal: Heirloom
Processing: Washed
Tasting Notes: Floral, honey, peach with clean finish
=============================================
The Ethiopia Yirgacheffe Idido is sourced from small coffee producers organized around the Idido coffee mill, located in the Gedeo Zone of the Yirgacheffe district. The Gedeo Zone is named after the Gedeo people who are indigenous to this area. Ripe cherries, indigenous varietals, are delivered to the mill and sun dried on raised beds for approx. 12-15 days. In the daytime the cherries need to be raked continuously in order to ensure a consistent drying process. In the day time , it will be covered from 12 to 3pm in order to protect it from the hot sun, as well as, when the night comes, the beds are carefully covered to protect it from rain fall. The beans are transported in parchment to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.

= August 2023 New Arrival=
= Panama Hacienda La Esmeralda Diamond Mountain Catuai Washed =

Country: Panama
Region: Boquete
Process: Washed
Variety: Catuai
Altitude: 1400-1700 meters
Grade: SHB

Tasting Notes: Crisply sweet-tart, citrusy. Lime zest, cocoa nib, jasmine, plum, cedar in aroma and cup. Balanced, vibrant acidity; satiny-smooth mouthfeel. Cocoa-toned citrus notes lead in the long finish.
==============================================
Unlike the delicate Gesha from this farm, this Catuai variety is much bolder with stronger notes of chocolates & honey yet balanced well with a pleasant acidity and floral hints that keep each sip as enjoyable as the first.

This Diamond Mountain estate coffee is the produce of Hacienda La Esmeralda, which is 100% catuai variety grown at an altitude of 1,600 to 1,800 meters above sea level on the El Velo farm located in the Boquete region of Panama. It is SHB (Strictly Hard Bean which specifies that the coffee is grown at an altitude above 1,350 meters) and EP (European Preparation which in turn specifies that the raw beans are all hand sorted to remove any defective beans and foreign material) grade natural processed coffee certified by the Rain Forest Alliance.

Brimming with notes of dark chocolate, nuts, figs, oranges, cloves and black pepper, Diamond Mountain is the only catuai brand. Diamond Mountain comes from two of the most productive and renowned farms: Jaramillo and Cañas Verdes and it is grown at 1400 to 1600 masl. Diamond Mountain is available both washed and natural processed.

< July 2023 New Arrival>
Bolivia Caranavi La Linda Caturra Catuai Anaerobic Washed 48 hrs

Country: Bolivia
Region: Caranavi
Farm: La Linda
Variety: Caturra Catuai
Altitude: 1650masl
Processing: Anaerobic cherry fermentation 48 hours, fully washed process and dried on raised beds

Tasting Notes:
Citrusy, plum, toffee and roasted almond in dry aroma, with strawberry jam, red apple, blueberry and caramel liqueur balanced by dark chocolate and rooibos tea.

=============================================

Coffee has been cultivated in Bolivia for hundreds of years, but now a new generation of coffee farmers dedicated to producing high-quality coffee are taking the stage in Bolivia. For the first time in the country’s history, green coffee production has funding and support from the federal government, fueling the search for knowledge among dedicated young coffee professionals.

Bolivia produces coffees at very high elevations - above 1,400 meters, which qualifies most of its coffee as Strictly High Grown (1,450 m+). It's landlocked on all sides by Peru, Brazil, Argentina and Chila, and contains a portion of the Andes mountains. Quinoa has become a famous crop of Bolivia in recent years

Bolivian coffee is known for its classic and clean taste with a delicate, bright acidity and a sweet, aromatic quality with fruity notes including apple, pear, tangerine, lemon, and apricot. Caramelly and mild chocolate flavors may develop during the coffee roasting process.

< July 2023 New Arrival>
Nicaragua Finca Mierisch Limoncillo Estate - Red Bourbon Funcky Natural

Country: Nicaragua
Region: Matagalpa
Varietal: Red Bourbon
Farm: Finca Limoncillo
Producer: Mierisch Family
Process: Funky Natural
Altitude: 850-1110 M
Grade: SHB

Tasting Notes:
A aggressive dark chocolate almost cocoa like flavor, which fair amount of tropical fruit note, the dark chocolate taste would hang in for a long period.

=============================================
Fincas Mierisch has a long history of producing very high-quality coffees. Coffee from Finca Limoncillo was awarded 2nd place in the 2008 Cup of Excellence and has been used by two top 5 finishers in the World Barista Championship.

The Funky process: This process produced it very unique taste, they control the way and how the coffee be fermented in the cherries.

it starts similar to most of the coffee, the coffee was hand picked and only selected the ripe cherries, then carefully transported to the dry mill. Once there, they lay out the cherries as a thick layer on a plastic tarp (they usually layout coffee as a thin layer). Most interestingly they do not move the coffee as often (usually the coffee moved three to four times a day).

For this coffee they made into a thicker layer and not moving the coffee as often, this will accelerate the rate fermentation to produce the strong upfront taste.

The coffee then covered on the patio between 24 to 36 hours, closely monitoring that the cherries do not ferment completely. After the controlled fermentation stage, the coffee is spread out as a thin layer and it is moved more often. This specific lot sun dried on the patio for 8 days under 100% sunlight, and then an
additional 25 days on the African beds until it reached 12% humidity. Total drying time for this lot is 33 days. The coffee is then moved into a well ventilated warehouse and allowed to rest for 30 days before it is milled. After it is milled, the coffee is allowed to rest for an additional 30 days as a green bean.

= July 2023 New Arrival: Ethiopia Guji Uraga Kurume Top G1 Natural =

Country: Ethiopia
Region: Oromia / Guji / Uraga
Grower: Oromia Coffee Farmers Cooperative
Variety: Kurume
Harvest: October – December
Grade: Top Grade 1
Altitude: 2021 masl
Soil: Vertisol
Process: Full natural and dried on raised beds

< Tasting Notes: >
An aroma of cacao and blueberries. This is a coffee with lots of sweetness and acidity. It has tropical fruity flavouring notes of mango, lemon, grapes, passion fruits and blueberries with jasmine floral undertones. The coffee has beautiful long-lasting citric acidity in the aftertaste.

Ethiopia is one of our favourite origins. Its taste profile and culture are both diverse and interesting. The Arabica coffee plant was first found growing wild in Ethiopia and Yemen, and then Ethiopia became the motherland of coffee. About 6,6 million bags are produced in the country every year, of which almost half is kept in the country for local consumption.

= 2023 June New Arrival=
= Ethiopia Baby Gesha Djimma Limu Gummay Sugar Lemon Plan=

Country : Ethiopia
State : Oromia
Region : Djimma Limu Gummay Village
Variety : Baby Gesha
Process : Natural
Grade : G1
Harvest: 2023
Cupping Notes: Mango, Candy Lemon Drops, Tropical Fruit, Grapes, Nectar, Floral, Sweet Cream

=============================================
GUMMAY WOREDA, a small town located in the DJIMMA / LIMU area, has been producing coffee beans as the major source of income for generations. Around five years ago, coffee farmers of GUMMAY have carried out an agricultural staged implementation focusing on upgrading coffee varieties, by planting geisha varieties to replace what other coffee varieties were grown on the land. In late 2022, the first baby geisha was harvested and released to the market in 2023.

It generally takes 4 to 6 years for geisha variety to get a complete flavor, but GUMMAY has its unique landscape in high altitude and abundant rainfall. Although there are only 3 or 4 years of the maturity, we found the unforgettable lingering taste full of sweet lemon aroma and fragrance of flowers in an approachable price.

BABY GEISHA is named for its junior age of the tree in limited quantity that is available in

A great ending for a great bazaar at Taiwan Excellence! Thank you for all of your effort and continuous support ! 💙

72 hours handmade cold brew will be a constant supply to all of the coffee lovers from now on!

Call for NOW!

KOK authentic traditionally slow brewed cold brew, stronger then regular coffee, boost metabolism, lift your mood and keto friendly.

Pre-Order, NOW!

＝April 2023 New Arrival=
* Bolivia Sol De La Manana Caranavi Bolinda Mercedes Caturra catuai Anaerobic 24 HRS Washed *

Origin: Bolivia
Farm: Sol De La Manana
Variety: Caturra, Catuai
Altitude: 1450-1650 masl
Processing: Anaeronic Washed
Tasting Notes: citrus, berries, green/red apples, stone fruits, dried fruits, nuts, milk chocolate and dark chocolate.

===========================================
Bolivia’s harvest is between June and November, while the tropical climate and high altitude from the Andes range provides an excellent terroir to cultivated arabica. These optimum conditions when paired with a correct process, selective picking, delicate and controlled drying, and an offset harvest time, has enabled Bolivia to stand out on the international market for the past years.

=Limited Supply Whilst Stock Lasts =

= 2023 February New Arrival: Ethiopia Sidama Bensa G1 Natural Dembi Station =

Country: Ethiopia
Region: Dembi, Sidama, Bensa
Altitude:1,950-2,500 meters
Grade: G1
Varietals: Heirloom
Process: Natural
Drying: Dried on African beds
Cupping Notes:

Crisply sweet, citrusy. Orange zest, dried blueberry, maple syrup in aroma and cup. Sweet-toned structure with brisk acidity; delicate, silky mouthfeel. Focused, elegant, high-toned, juicy. A complex, integrated, tropical fruit- and floral-toned single variety natural-processed Ethiopia cup.

Southern Ethiopia coffees like this one are largely produced from distinctive indigenous Ethiopian landrace varieties of Arabica long grown in the region. This is a dry-processed or “natural” version, meaning the beans were dried inside the fruit rather than after the fruit has been removed.

= 2023 January New Arrival =
= El Salvador Finca Santa Elena Bourbon Honey =

• Country: El Salvador
• Origin: Apaneca-Ilamatepec Mountain Range
• Altitude: 1,850M
• Processing: Honey Process
• Grade: SHG
• Varietals: Bourbon

Description of Flavors:
• Aroma: Chocolate, sweet, and floral
• Body: Medium to high body, very creamy mouthfeel
• Acidity: Citric, bright
• Flavor: Chocolate, fruits, sugar cane, caramel.
• Aftertaste: Caramel, honey, and sweet.

The outcome of this is a juicy cup with flavours of cherry, chocolate and a butterscotch sweetness that is a rare profile for a honey processed coffee. Suitable for all brewing method.

= Limited Stock Only Available =

= 2023 January New Arrival =
= Kenya Nyeri Rumukia Maganjo AB Top Washed =

Country: Kenya
Producer: Rumukia Farmer’s Co-Operative Society
Washing Station: Maganjo Wet Mill
Altitude: 1750-2000m
County: Mujuwei-ini, Nyeri
Variety: SL28, SL 34, Batian
Coffee Grade: AB TOP
Processing: Washed
Tasting Notes: Blackberry, Dark Chocolate, Plum, Cherry, Blackcurrant
=============================================
It has citrus acidity like grapefruit and berry acidity like blueberry and raspberry, with a sweetness similar to mango and a hint of walnut paste, and a creamy mouthfeel. The combination of fertile soil, seasonal rainfall and high altitude in Nyeri provides the ideal climate for quality coffees that are characterised by high acidity, full body and ripe fruit flavours.

In the espresso roast, the taste is fresh, like an ocean breeze. Zippy green apple and vibrant citrus softened into sweeter notes of white peach and fresh sugar cane juice.

=Minos- Stainless Steel Kettle with or without Thermometer =

[ Product specifications]

Material: 304 stainless steel
Capacity: 600ml
Size: diameter 9cm x high 12cm (without lid)

- 6mm Long Spout of Large Section.
- Stability control the water flow. Meet different extraction methods. Long spout can keep stable water flow to maintain continuous water injection.
- Screw in k**b easy to un-screw and replace with thermometer
- Suitable for electric stove
- Recommended use neutral dish washing detergent and soft sponge

Exclusive Distributor KOK Coffee Roasting House in Vietnam

=Kadou | M1 Dripper= 100% Made in Japan =

This dripper is an "improved" cone shaped dripper, featured at:

- Larger dripper angle compare to normal "V60" drippers, leads to a lower coffee bed and bigger space for coffee to bloom, so the extraction will be smooth and complete.

- Total 32 ribs (16 long and 16 short) help support the filter and keep a good air flow condition in dripper.

- The bottom hole is slightly larger than other cone shaped drippers.

With all the special features above, this dripper has a very fast and smooth flow rate (faster than Hario V60) and less easy to clog.

Material: Ceramic (Hasami-yaki)

Fits with 01 and 02 size cone-shaped filter.

P.S. The radial straight line ribs design gives it another name: Star Light Dripper.

Here are just some of the reasons why Panamanian Coffee is one of a kind. Taste: Panama's coffee varieties are loved for their flavor profiles. Panama Geisha coffee, the most well-known variety and the most expensive in the world, boasts fruity notes that can range from berry to citrus and mango to peach.

Today, largely thanks to the success of the Geisha variety, Panama is recognised for producing high-quality coffee that is sought after by roasters, buyers, and competition baristas from around the world.

We appreciate the collaboration with Panama Embassy in Vietnam as a constant and regular Coffee supplier to his need. ❤

The flower dripper keeps deep filtering layer by making water circulation from center to outside. To prevent unpleasant taste from going into c
offee liquid, faster and smooth water flow is required. After long time study, CAFEC reached this ideal flower shape at last! Because water is not stayed in the dripper, the water volume poured from top and brought out from the bottom can be kept same. You can enjoy best flavor of coffee without unpleasant taste.

Made in Japan. Limited Stocks Available.
https://cafec-jp.com/products/dripper/

= Halloween New Arrival=
= Nicaragua – Finca Mierisch Bourbon Funky Natural =

Country: Nicaragua
Origin: Los Placeres, Matagalpa
Variety : Bourbon
Altitude : 900 masl
Processing : tricolor funky natural
Cupping Notes: cherry, raisins, tropical fruits, winey, plums
=============================================
Nicaragua is a Central American nation known for its dramatic terrain of lakes, volcanoes and beaches. The Mierisch family has been farming coffee in Nicaragua for over 100 years and their dedication to produce exceptional coffee across generations has led them to expand and run nine farms across Nicaragua and three farms in Honduras.

Finca Los Placeres is the only farm by the Mierisch family with a Rainforest Alliance certification, covering a land size of 169 hectares, inclusive of 28 hectares of protected rainforest. The current funky natural coffee came looking funky in its raw state too - with three visibly different colours in its appearance.

The selected cherries based on its optimal maturityand immediately transfer the cherries to a dry mill. The cherries is then placed in a thick layer on a plastic tarpaulin. The thick layer of coffee will allow a certain degree of fermentation process. Water is then sprayed on to the cherries to aid the fermentation process. The coffee is covered for 36 hours. The cherries is monitored by tasting the cherries, to ensure that the coffee is not fully fermented by not letting them to taste like vinegar, which means over fermentation. After the controlled fermentation process, the coffee is placed on the patio as a single layer for 8 days followed by 20 to 30 days on an African beds until it reaches 12% moisture level.

The ground coffee has a strong aroma of tropical fruit wine, cherries and raisins. At first sip is tropical fruit wine, raisins, followed by the aroma of honey, with the aftertaste of wine-stained cherry. The cup is rich flavor is clean and solid.

= Offer valid while stocks last KOK Coffee Roasting House=

= September 2022 New Arrival: The Most Celebrated Coffee in the World-Gesha Village =

** Ethiopia Gesha Village Shewa-Jibabu Gori Gesha Natural-Single Terroir **

Country: Ethiopia
Origins: Shewa-Jibabu, Bench Maji
Altitude: 1973-2069m
Processing: Natural, Grade 1
Varietals: Gori Gesha
Cupping Notes:
Bergamot, Caramel, Clean, Floral, Fruit Punch, Jasmin, Lime, Pepper, Raspberry, Rich, Spices, Pineapples, Peach and Grapes.

============================================
In this process, the coffee is sun-dried with the whole coffee cherry intact in thin layers on raised African beds. A parabolic plastic cover is used in the evening for increased air-flow to the coffee. The coffee undergoes 18 to 30 total drying days in the natural process.

-THE ORIGIN OF GESHA VILLAGE-

In the far western reaches of Ethiopia, mere kilometers from the South Sudanese border, lie the dense, wildly sprouting jungles of Bench Maji zone. It’s a place of stunning natural beauty, where from a high-extending plateau one can take in the expanse of the ancient, sprawling forest. This breathtaking landscape is home to Gesha Village Coffee Estate, the 471-hectare coffee farm have been built from the ground up over the last six years.

* Available at KOK Coffee Roasting House 500k/200g*

= July 2022 New Arrival
* Gesha Village- The Most Celebrated Coffee in the World *
* Gesha Village Shewa Jibabu Gori Gesha Honey Processed *

Country: Ethiopia
Farm Area: Shewa-Jibabu
Elevation: 1973-2069 M
Variety: Gori Gesha
Processing: Honey Process

Flavor Profile: Flavors laced with spices, strawberry, ripe peach, papaya, floral, dark chocolate, tamarind, orange and bergamot.
==============================================
THE ORIGIN OF GESHA VILLAGE

In the far western reaches of Ethiopia, mere kilometers from the South Sudanese border, lie the dense, wildly sprouting jungles of Bench Maji zone. It’s a place of stunning natural beauty, where from a high-extending plateau one can take in the expanse of the ancient, sprawling forest. This breathtaking landscape is home to Gesha Village Coffee Estate, the 471-hectare coffee farm have been built from the ground up over the last six years.

GORI GESHA-

This original heirloom variety replicates the genetic diversity within the Gori Gesha forest. These seeds were harvested in 2011 through the expedition.
=Available now @ KOK Coffee Roasting House =
500,000VND/ 200g

=June 2022 New Arrival =
Decaffeinated Colombia Huila EA Processed

Location: Huila region
Altitude: 1,200 - 2,000 masl
Varietal: Caturra & Castillo & Colombia
Process: Fully washed, E.A. decaffeinated
Flavour profile: Almond butter, stone fruit, honey
Cupping profile: Notes of milk chocolate, molasses and citrus, peanut brittle & candied pecan
===============================================

The DECAF Process

Sugar cane ethyl acetate (E.A.) processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate.

The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)

=Limited Supply KOK Coffee Roasting House =

＝June 2022 New Arrival =
** El Salvador Finca Santa Elena Pacamara Washed **

Country: El Salvador
Origin: Apaneca-Ilamatepec Mountain Range
Altitude: 1800-1900 M
Processing: Washed Process
Grade: SHB
Varietals: Pacamara
Description of Flavor: Bergamot, lime, raisins, pickled plums, fruit juice, spices, sugar, sweet and smooth
===============================================

Santa Elena is located in Palo de Campana, Santa Ana on the Santa Ana volcano. It has for long been one of the best farms and known for its very fertile lands; it frequently receives volcanic ashes, which makes the soil even more rich and fertile.

There are different coffee varieties planted on the property, mostly Bourbon, Pacamara, Kenya and others which are still under testing and observation. Santa Elena has an altitude ranging from 5,000 to 5,500 feet, with an annual precipitation of approximately 3,500 mm, and a relative humidity ranging from 75% to 80% and temperatures from around 65 to 75 degrees fahrenheit. Soil type in Santa Elena is from volcanic origins, very well drained and with high organic matter contents.

The coffee is tasted richly fruit- and floral-toned. Passion fruit, narcissus, allspice, cocoa nib, tangerine zest in aroma and cup. Sweet-savory structure with juicy, high-toned acidity; lightly syrupy mouthfeel. Richly drying, vermouth-like finish. A nuanced, multi-layered Pacamara from El Salvador with enticing notes of spice, fruit, and rich florals, all adding up to a vibrantly high-toned cup.

=Limited Supply Only KOK Coffee Roasting House=