Santa Rita

About This Coffee

Red Bourbon coffee from Santa Rita farm in El Salvador, located on the slopes of the Chaparrastique volcano in the Tecapa Chinameca region at 1,300 meters altitude. The farm is operated by Carmen Silva and has been in her family for three generations since the 1920s. This is a washed processed coffee, sun-dried on patios for 1-2 weeks after removing the cherry and fruit mucilage. The coffee is grown on volcanic soil under native tree canopy. The farm is also planted with Pacas variety, with some sections recently replanted with Pacamara. The coffee delivers a complex cup with low acidity and caramel-like sweetness with hints of chocolate and cinnamon.

Origin

Tecapa Chinameca (El Salvador)

Flavor Notes

Cinnamon, Chocolate, Caramelized

Roast Level

Medium

Processing

Washed

Typology

Arabica

Bourbón

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Firebat Coffee

The story of Firebat begins at a children's preschool Christmas show in El Salvador in 2013, where founders Rodrigo, Gustavo, and Leena first met. Gustavo and Leena moved to Canada in 2016, opening the roastery in early 2017, while Rodrigo remains in El Salvador managing farm operations and sourcing. The team owns Balam, a four hectare farm in the Chalatenango region purchased in 2015, which serves as a coffee farming lab for experimenting with exotic varieties and processing methods, with multiple Cup of Excellence winner Ignacio Gutierrez handling the processing. The name carries meaning on both sides: "Fire" for the volcanic soil of El Salvador and "Bat" as a symbol of change in Mayan mythology. They focus exclusively on El Salvador for direct trade, shade grown coffee from volcanic soil regions, roasting in small batches to highlight each bean's potential and preserve the quality achieved at the farming stage. Varieties include Gesha Honey, SL 28 Washed, Bourbon Washed, and Caturra Pacas Honey, all roasted the same week they ship.

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