BOSC PEAR, CHOCOLATE MALT, CREAM SODA, BROWN BUTTER, NECTARINE
While growing up on Finca Las Nubes, Yony Cisneros learned the coffee growing trade from his father. Now 18 years later, he has inherited the farm from his father and for the past 12 years he has been diligently working to improve the overall quality of the coffee grown there. In Yony’s own words, “I want to give to my family heritage, so I hope you, my customers like my coffee because we are working in the best possible way, always improving.”
Dulce Nombre de María, Chalatenango
Yony Roger Cisneros Meza grew up on Finca Las Nubes and inherited the farm from his father who taught him the trade from a very young age. Yony Roger is now in his 18th year of coffee growing, while the last 12 years have been focused on increasing the amount of specialty grade he can produce. All this is done to, in his words, “Give continuity to what I like and to the family heritage.”
The farm itself is named after the foggy and dense clouds covering the micro region year-round. This results in a more consistent environmental temperature that slows coffee cherry maturation rate. Slow cherry ripening at high altitudes greatly increases the sugar content in the coffee seeds while adding complexity to the overall flavor.
For Yony Roger, every harvest presents the opportunity to find ways to make his coffee stand out. For the next harvest he is working on expanding his drying area, adding more raised drying beds and developing more chemical free ways to reduce diseases and pests. Yony would like you to know "I hope you, my customers, like my coffee because we are working on it in the best possible way, always improving."
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