Foglie d'Ulivo - "Olive Leaf" Pasta

You don't need to be a coffee aficionado to appreciate the exquisite offerings from these local roasters. From the first cup it is clear that Rodrigo, Gustavo and Leena have succeeded in their mission to bring high quality and ethically sourced coffee from their homeland in El Salvador.

These delicious coffee beans are fresh roasted straight from their "Bat Cave" roastery in Oakville and are listed here from light to dark roast. 

***NEW*** BALAM > Apricot. Golden Berry. Juicy.
Mellow fruity and chocolatey aroma, it expands in flavor showing many fruit notes resembling apricot, golden berry and nectarine. It is a very versatile coffee can be brewed using most methods. Juicy and sweet in espresso; mellow in pour over and becomes intense in an Aeropress.

For espresso use 19.5g for doubles.
For Aeropress 25g for 200ml of water at 92 degrees.

Variety: Yellow Caturra
Process: Natural
Roast Profile: Light-Medium
Producer: Several small producers
Region: Chalatenango, El Salvador
Altitude: 1650 meters above sea level

LA SONRISA > Caramel. Toasted Nuts. Smooth.
A well balanced coffee , predominantly sweet. Carries a plum-like acidity and clean aftertaste. A great option for filtered brewing.
Variety: Bourbon
Roast Profile: Medium

Process: 50% Washed, 50% Honey
Country: El Salvador
Altitude: 1,500-1,750 meters above sea level

Producer: Several small producers

***NEW*** LA DAVINA > Toffee. Panela. Full Body.
These bourbon beans are processed using anaerobic fermentation resulting in a final cup with low acidity, sweetness and complex cacao notes.
Variety: Bourbon
Roast Profile: Medium

Process: Natural Anaerobic
Country: El Salvador
Altitude: 1,800 meters above sea level

Producer: Roberto Ulloa

Recommends: Due to its extremely low acidity it is recommended for both filter and espresso, try 15:1 water to coffee ratio to start. Enjoy slowly to discover how the flavor layers change as the coffee temperature cools down. Great option for cold brew coffee as well.

EL AUSOL > Sugar Cane. Chocolate. Smooth.
Different brewing methods will highlight different aspects of each roast, making each cup unique. As a starting point for brewing this versatile coffee we suggest a 15:1 water to coffee ratio, with water below boiling point.
Variety: Bourbon
Roast Profile: Medium
Process: Washed
Producer: Leo Muyshondt
Country: El Salvador
Altitude: 1,700 meters above sea level

***NEW***La Roxanita > Tropical Fruit. Chamomile. Juicy.
La Roxanita has a solid tea-like body with fruit undertones and a great overall honey-like coating. These coffee cheries have been “honey processed” where the skin of the fruit is removed in order to dry the beans with the flesh still on, creating a different chemical reaction that expands the flavour repertoire of the coffee.
Variety: Pacamara
Roast Profile: Medium
Process:  Honey
Producer: Ignacio Gutierrez
Country: Chalatenango, El Salvador
Altitude: 1,700 meters above sea level

Recommend brewing method: aeropress or pour over methods using 14:1 water to coffee ratio. For espresso, 18.5grams for double basket to make a bright and tropical feel espresso perfect for spring and summer vibes. 

***NEW*** LOS POCITOS > Cacao Nibs. Brown Sugar. Creamy.
Pacamara washed from Los Pocitos has a solid creamy body with cacao and baked brown sugar undertones. It’s a great coffee for a thick espresso shot or for a pour-over. Its thick body makes it syrupy and with a lingering cacao aftertaste.
Variety: Pacamara
Roast Profile: Medium
Process: Washed
Country: El Salvador
Altitude: 1,700 meters above sea level

ORGANIC DECAF > Nutty. Citric. Cacao.
Predominantly cocao flavour with a nutty finish and no acidity.
Variety: Blend
Process: Mountain Water Process
Roast Profile: Medium-Dark
Producer: Several small producers
Country: Mexico
Altitude: 1600 meters above sea level

ESPRESSO > Caramel. Chocolate. Bold.
A hit among dark coffee lovers. A lovely smooth flavoured option for espresso but also great for filtered coffee.
Variety: Blend
Roast Profile: Medium-Dark
Country: El Salvador
Altitude: 1,600 meters above sea level

LA REVOLUCION > Dark Chocolate. Molasses. Bold.
This Roast is an expert choice for almost any coffee brewing method. Enjoy black or with milk to your desired flavour. La Revolución also lends itself to espresso-based drinks.
Variety: Bourbon
Roast Profile: Dark
Process: 50% Bourbon Washed 50% Bourbon Natural
Country: El Salvador
Altitude: 1,500 - 1,750 meters above sea level