Supernatural

Although Ethiopia has identified and established varietals, (by some accounts up to 10,000 unique varieties) most often Ethiopian coffees are labeled with the umbrella term Heirloom or Landrace. Coffee is endemic to Ethiopia and the great majority of coffees from the country are a product of consolidation from large groups of small-holder producers who cultivate pure strains of Arabica varietals that have grown wild and have been naturally cross-breeding for centuries. These coffees have not been hybridized or selectively bred, they are naturally occurring varietals growing in their native land.

The Salvadoran component is Red Bourbon. Bourbon is one of the most widely known and oldest varietals of Arabica. The varietal was introduced to and named after the island of Bourbon (now known as Reunion Island) by French missionaries from Yemen in the early 1700s. It spread through Africa and the Americas in the mid 1800s. Many varietals today have a lineage tied to the Bourbon varietal. Bourbon is known to have great cup quality but has medium-low volume per-plant production and is susceptible to all of the major coffee diseases.

The Ethiopian coffee is a natural process and the Salvadoran is fully washed.

Sidama, Ethiopia, as a region, produces the highest volume specialty coffees in all of Ethiopia. The region sits in the Rift Valley south of lake Awasa and has an altitude range of 1500-2200 meters above sea level. The region experiences abundant rainfall and the various crops of the region grow in rich soil. These conditions, along with the vast array of heirloom varietals grown in the region result in the distinct Sidama terroir - silky smooth body, elegantly bright acidity, floral aromas and fruit tones ranging from citrus to berries to tropical fruit.

Santa Ana, El Salvador is home to many world-renowned coffee producers. Many of which have farms located on the slopes of the Santa Ana volcano. The volcanic soils are extremely fertile. The region has cool, to cold nights, depending on altitude and warm to hot days. This extreme diurnal shift helps create coffees with great sweetness and complexity. The region gets well-defined rainy and dry seasons which allows for more consistent ripening and harvesting times when compared to other coffee production areas.