La Penca de Burro - Reserve
In 2012, at 18 years of age, Erin Nolasco started his organic coffee farm under the very particular name of La Penca de Burro, translating roughly to “donkey stalk.” This refers to a plant known in other regions as agave, which grows abundantly on the farm. The soil of La Penca de Burro is characterized by a high natural fertility, to which they add minerals and other organic additives made directly on the farm.
Sweet with apple cider & molasses.
This coffee is hit with high heat and intensity for a short amount of time to preserve the malic acidity that shines through as apple cider in the cup. Taking care to keep the roast light yet not underdeveloped is key in bringing forward the molasses sweetness.