Second-generation coffee producer, Jose Enrique Gutierrez is dedicated to producing high-quality coffees in a sustainable manner. Coffee is Jose's passion and, when he purchased his first farm in 2007, he did so with a speciality mindset.

Finca Las Llantas is named for the car tires placed at the entrance, which serve as chairs where visitors can take in a spectacular view. The farm sits at 1,200 meters above sea level in the Apaneca-IIamatepec mountain range. Each cherry is handpicked at peak ripeness and delivered to the on-farm wet mill. At intake, workers visually hand sort each cherry to remove damaged, under-ripe or over-ripe cherry. They are then placed in airtight bags and sealed to ferment for 68 to 72 hours. The whole process is kept shaded to control fermentation. Following this, cherry are transported to the EL Carmen mill in Ataco to sundry on raised beds. Workers at the mill turn cherry  frequently to ensure even drying, with the drying process taking approximately 30 to 32 days.

We loved this coffee so much, we had to give it a name and share the experience of the dedicated work of Jose and all the farmhands involved in crafting this amazing coffee which we fell in love with at the cupping table. Expect notes of apple, cider, hibiscus and caramel - a balanced fruity and refreshing cup just in time for the spring.

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Taste/Aroma Notes: Cider, Hibiscus, Caramel

Roast Level: Light to Medium

Farm: La Llantas

Origin: El Salvador 

Varietal: Sarchimor

Altitude: 1200masl

Process: Anaerobic 

We recommend use with: Filter

Shipping info:  Same day dispatch for orders placed before 2pm Mon-Fri. (Subject to availability)


Recommended brew recipe:
V60 - 22g coffee, 250g of water for a 2 minute 30 second brew using 99* water and the Scott Rao Method