Clay & Plum

Clay & Plum comes from the Potrero Grande Arriba area in Santa Ana, El Salvador — at 1,500 metres on a farm surrounded by Inga and fruit trees, with deer, birds and armadillos living among the coffee plants.

The Pacamara and Bourbon varieties are washed and then fermented for 8 hours before being laid out to dry on traditional clay brick patios — a processing method that adds a distinctive sweetness and fruit character to the bean. In the cup: sweet and mild with beautiful plum notes and chocolate depth. A rounded, complete coffee that works as a perfect filter or a deep, sweet espresso.