Details
A RETURNING FAVORITE FROM THE RODRIGUEZ FAMILY
Elefante began with an unusual discovery on the Rodriguez family’s farms: exceptionally large coffee cherries growing among their Bourbon and Typica trees. The family isolated and propagated the variety, which has since become a returning part of our menu.
This year’s Elefante comes from the Hamburgo tablón at Finca Nejapa in Apaneca, El Salvador. After harvest, the coffee is washed and dried on raised beds for 20–25 days. The cup is balanced and sweet, with notes of red grape, peach, and honey.
A NEW EXPRESSION OF ELEFANTE, MADE TO TASTE SIDE BY SIDE
Elefante Extended Fermentation offers another expression of the Rodriguez family’s distinctive variety. Grown in the Joma tablón at Finca Nejapa, it gives us the opportunity to taste Elefante from a different parcel and through a different approach to processing.
After harvest, this lot undergoes a 24-hour wet fermentation before drying on concrete patios for 12–14 days. Released alongside Elefante, it invites a side-by-side tasting of the same variety and the care behind each cup.