A washed Bourbon from Diego Baraona’s ‘Los Pirineos’ in Usulutan, El Salvador. We knew from day one we wanted some of the highest quality Bourbon from the Baraona Family’s exceptional farm, so we asked Project Origin to get us some and here it is! Whilst hot we found a bit of a nectar sweet profile of wine gums, and as the coffee cools we get that cacao and nougat complexity, with a touch of melon and starfruit complexity at the aftertaste!
Changer was founded by James Perry and they roast in Canberra, Australia. We don't recommend this coffee to be brewed until two weeks post roast.
This coffee is 200g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.