Santa Amalia is a new project in collaboration with different coffee producers and our good friend Rodolfo Batlle.

After meeting Manuel Barrientos, Rodolfo suggested that Manuel should look at planting new and exotic varieties on his prime land out by the Santa Ana volcano. The farm sits on beautifully rich soil at a high altitude.
Manuel has done an impeccable job of producing this natural Kenyan variety.

Interestingly enough the Kenya variety is not actually from Kenya but a natural submutation of Bourbon that occurred some time in the past in El Salvador.

Expect notes of cherry jam, winegums, and hibiscus.