Carlos Olivero named his parcel "Cubito" after a famous natural spring on the property. Cubito is planted out with Bourbon trees that thrive in the rich alluvial soil. The coffee from Cubito is wet and dry milled at Beneficio Bella Vista. Incoming coffee is mechanically de-pulped, fermented for 14-16 hours, and washed in concrete channels. The washed coffee is spread out on raised African drying beds where it dries for up to 15 days.
This one is dangerous. In the remote mountains of Colombia, the land is beautiful, and perfect for growing coffee. But this hard-to-reach area is also one of the last strongholds of the FARC paramilitary group that still skirmishes with the Colombian army. So Sightglass Coffee was thrilled when security concerns lessened and the ASOCEAS Cooperative, which works to connect coffee buyers to the region’s farmers, OK’d a visit to local farms last year. The result is this special lot, combining beans from 12 different farmers. The sweet, balanced cup opens with aromas of almonds and spice. Its delicate body is highlighted by notes of tart apple and hints of cinnamon.
Finca El Zarzal has been growing coffee on the land lining the San Vicente volcano for over 100 years. The mineral-rich volcanic soil offers perfect growing conditions for coffee plants and many of El Salvador’s other crops. In 2005, the family-operated business added a processing mill to the farm, allowing them to closely monitor the coffee beans from the moment they are planted until the moment they are sold to the roaster. This coffee, roasted by San Francisco’s Sightglass Coffee, is sweet and elegant with notes of fresh leather and pine. The silky body finishes in milk chocolate.