CITY
BRIGHT, MODERN,
FRUIT-FORWARD FLAVOURS.
Fredy Umana owns and operates Finca Fredy, a 1.5-manzana (about 1.05 hectares) farm in the mountainous Chalatenango region of El Salvador. Due to the farm's location and high elevation, harvests often run from February through April, which is later than typical for El Salvador.
Fredy's classic style, natural coffees are dried for 25-30 days on African beds. The cooler altitude slows cherry development, and the long drying time adds layers of ripe, boozy fruit.
Please note we only hold limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)
How to brew
We normally lean toward filter brewing for the producer series as the method highlights the more complex and delicate flavours in lighter roasted coffee. As always, we default to the industry standard of 60g of coffee per litre of water as a starting point.
For espresso try a 1:2.5 brew ratio and shot times of around 24-30 seconds.
Tasting notes
A warming flask of sweet, mulled wine for a cold winter walk. Spice rich steam rises from the hot liquor and mingles with the sweet smoke of a faraway fire.
