Espana
OriginEl Salvador
ProcessAnaerobic, Natural

Summary

A specialty coffee from Canton Quezalapa, Apaneca, El Salvador. Produced from Castillo and Bourbon varieties, processed using anaerobic natural method. Grown at 1,400–1,500 m.a.s.l. Offers fragrant aromas like orange, juicy sweetness like blueberry, and a smooth body like butterscotch.

AI-assisted description, based on roaster & cupping data.
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Details

FormatBean
DecaffeinatedNo
Altitude1400 - 1500 m.a.s.l
VarietyBourbon, Castillo
NotesButterscotch, Orange, Blueberry

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The roaster

Shokunin Coffee Collective
Shokunin Coffee Collective

Shokunin Coffee Collective is a specialty coffee roastery based in Rotterdam, the Netherlands, built around transparency, direct trade, and genuine partnerships with producers. They believe great coffee comes from stability and long-term relationships, not just fancy sourcing trips. Their lineup leans into variety—expect new flavours and rotating single origins that shift with the seasons and what's working with their farming partners. They're not just about the beans: Shokunin runs educational projects, trains baristas, and collaborates with open-minded producers to push the whole supply chain forward. If you're after predictable comfort, look elsewhere. If you want to support a roaster that treats coffee as a collaborative craft from crop to cup, this is your people.

AI-assisted description, based on roaster & cupping data.

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