EXP039: ROSE

WHY THIS COFFEE?

This is a very special coffee for us at Experimental: it's our first collaborative coffee, produced by the team at Finca Lomepaja. We intend this collaboration to be an ongoing one, with our community commissioning its own new and fun coffees. You'll probably only find this coffee at Experimental. If you're into delicate and tea-like coffee, this one is for you.

PROCESSING DETAILS

Maria Antonia Barillas grows this Catuai Amarillo at Finca Lomepaja, 1,200 meters up in Ayutepeque, Santa Ana, El Salvador. Her team picks only ripe cherries, washes them, and skims off any floaters. The best cherries go into barrels with added yeast, then sit sealed for 72 hours of anaerobic fermentation, turned every two hours. Afterward, the coffee dries on raised beds alongside roses for 30 days until it reaches 11% moisture. Expect peach, black tea, rose, and honey with a full body. This lot is part of Las Tres Flores' limited Niña Alicita edition from the 2025-2026 harvest, and we roasted it light to keep the florals up front.

COFFEE DETAILS

Producer: las tres flores cafe

Location: finca lomepaja

Varietal: catuaí amarillo

Processing: experimental rose fermentation

Green cost: $15.38/lb

BREW GUIDE

How long to rest: At an Agtron of 90, this coffee is medium-light. So, let it rest about 3 weeks.

We taste: Think florals, candied lemon, ripe nectarine. The cup has a tea-like body, obvious sweetness, intense acidity, and an expressive flavor profile.