A Honey process coffee from El Salvador with notes of strawberry, white chocolate and green apple, roasted in Edinburgh by the Cairngorm team. This is one of those coffees that really makes you think about the journey of your cup from beginning to end.

This coffee began its life as Red and Yellow Catuai varieties on Miramar, one of three plots on Jose Antonio Salverria’s farm Los Nogales. Los Nogales was the first farm that the Salverria family’s growing, processing and exporting business JASAL acquired, laying the foundation for high quality, experimental coffee cultivation.

Red honey processed, the cherries are picked and 20% of the mucilage removed before drying for around two weeks at a central processing facility where they are sorted and prepared for export.

Complete transparency like this relies on investment and care at every stage of the coffee’s journey and depends on responsible sourcing from speciality roasters like Cairngorm.