The first coffee I ever put in a bag for sale was two African Coffees. One from Kenya and the other from Ethiopia. In retrospect it was too bright and they didn't complement each other well. Imagine Electric guitar with Violin. Somebody has to play bass.  

I'm learning. 

This El Salvador is light bodied with an almond cane sugar sweetness. The Kenyan has more of a dark chocolate character with a bit of Vanilla and Red Grape type of acidity. But it's syrupy like a lot of Kenyans so the acidity is really subtle.  Both Coffees were harvested this past fall from October to December. 

The pairing together creates a well rounded coffee suitable for both espresso and filter/drip applications. I've been drinking it in my v60. 

I'm hoping to communicated that I'm older, wiser, and more balanced of a coffee roaster this year with this first offering. 

Let's see how long I can keep up this charade.

Kenya Gikanda FCS

Elevation: 1700-1900 MASL

Varietal: SL34 & SL28

Washed Process

El Salvador Sonsonate Cooperativa La Majada

Elevation: 1200-1600 MASL

Varietal: Bourbon, Pacas

Washed Process