Subscription Coffees For The Month Of August

This months sub features 2 coffees from the same producer. both washed but processed in very different ways that we thought would be fun to compare. The double Yulissa feature is going on the the “little bit of both” subscription plan. For the clean sub we have another very interesting Kenyan, this one being a peaberry processed at the Kaliluni and for the funk sub we have a very interesting and well processed coffee from El Salvador. A high altitude, mono varietal red bourbon natural from Finca Divina Providencia that doesn’t taste anything like what you would typically expect from an El Salvador coffee.

1) Kenya Kaliluni FCS PB

This washed Kenyan Peaberry comes from Machakos and is a “fly crop” (secondary harvest) processed at the Kaliluni Factory, the only washing station of the Kaliluni Farmer Cooperative Society. In the cup we find a very juicy version of the traditional Kenyan profile with a juicy red currant acidity and black raspberry candy sweetness with a crisp fuji apple brightness on the finish.

Tasting Notes: Red currant, black raspberry candy, Fuji apple

Funk: 0.5/5

Varietal: SL-28, SL-34, Ruiru 11, Batian

Region: Machakos County, Kenya

Process: Freshly harvested cherries are floated and hand sorted before being depulped. The coffee is then fermented to remove the remaining mucilage, thoroughly washed, density sorted, and dried on raised African beds.

Altitude: 1700-1900 masl

Importer: Burman Coffee

2) Yulissa Chambi Washed Red Catuai

Nestled in the Yungas of the Caranavi region in La Paz, Yulissa Chambi's farm is the revival of a family property first established in the 1980s. Originally purchased as a retreat from city life, the 20-hectare farm began with just four hectares planted to coffee before declining as government support for coffee production diminished. By 2019, much of the farm had fallen into disrepair, prompting Yulissa to restore the estate by replanting the original four hectares with Red Catuai and later expanding with an additional three hectares. In the cup we find a very tart red grape and grapefruit acidity with delicate melon and tea like finish adding complexity to the cup.

Tasting Notes: Red grape, Grapefruit,Black tea, Oriental melon.

Funk: 0.75/5

Varietal: Red Catuai

Region: La Paz, Bolivia

Process: Freshly harvested cherries are floated and fully depulped before undergoing a 20-hour wet fermentation in clean tanks. After fermentation, the coffee is thoroughly washed to remove any remaining mucilage before drying in parchment on raised beds for approximately 20 days.

Altitude: 1525 masl

Importer: Royal Coffee

3) Yulissa Chambi Red Catuai Anaerobic Washed

Yulissa's dedication to every stage of the coffee supply chain has established her as one of Bolivia's most respected young producers, a reputation further cemented after winning the 2024 Bolivian AeroPress Championship. Much of her harvest is purchased by local specialty buyers, making coffees from the farm relatively scarce outside Bolivia. In the cup we find a delicate but juicy profile of white grape , white tea and sweet squash blossoms.

Tasting Notes: White grape , White tea and Sweet Squash Blossoms

Funk: 2/5

Varietal: Red Catuai

Region: La Paz, Bolivia

Process: Fully ripe cherries undergo a 70-hour anaerobic fermentation in sealed bags with water before being transferred to open washing basins with fresh water for a further 20 hours. The coffee is then dried slowly on raised beds beneath shade nets, allowing for consistent airflow while protecting the coffee from excessive sun exposure.

Altitude: 1525masl

Importer: Royal Coffee

4) El Salvador Divina Natural

Perched high in the Apaneca-Ilamatepec Mountain Range, Finca Divina Providencia is the result of Roberto Ulloa's pursuit of exceptional coffee-growing conditions. Rather than inheriting an established high-altitude farm, Roberto assembled the estate over time by restoring a collection of abandoned parcels across the mountains, transforming them into a thriving seven-hectare farm. The combination of volcanic soils, cool mountain temperatures, and significant elevation encourages slow cherry development, creating ideal conditions for producing high-quality coffee. In the cup we find a very expressive profile of sweet orange, blueberry and cantaloupe

Tasting Notes: Sweet orange, Blueberry, Cantaloupe

Funk: 4/5

Varietal: Red Bourbon

Region: Apaneca-Ilamatepec Mountain Range, Santa Ana, El Salvador

Process: Fully ripe cherries are selectively handpicked before being laid on raised drying beds. The coffee is turned regularly throughout drying to ensure even moisture loss over approximately 20-30 days. Once dried, the cherries are rested on the farm for one to two weeks before being transported to the dry mill for final preparation and export.

Altitude: 1,650-2,830 masl

Importer: Captains Coffee