Until a few year ago it was believed that an espresso shot could only be made up from a combination of different coffees coming from different producing countries, making a blend with low acidity, strong body, creamy, sweet and with great crema.

In December of 2008 we took to the challenge and started to experiment with coffees from two plantations, El Manzano and Ayutepeque. This marked the 08-09 crop and we assigned about 10,000 Lbs to this experiment.

Two companies came on board with us, Topeca Coffee and Atlas Coffee Importers. Together we started developing a Natural Process with our SHG and HG coffees. Our Ayutepeque Plantation brougth in the Body, and Chocolate notes and our El Manzano Plantation contributed with sweet and caramel flavours; the Crema was incorporated adding the Natural Processed coffees.

Atlas came up with an awesome name and design for their SOE coffee: FLOR DE IZOTE

Comments and cupping notes from this coffee:

“The Flor de Izote combines this deep flavor of dark fruit preserves with the heavy, nutty character of the Ayutepeque HG in a striking synergy. "Like PB&J in a demitasse," said one Atlas cupper after tasting the Flor de Izote roasted and brewed as an espresso. This single-origin blend is wonderful brewed on its own, or used as a base for an espresso blend.”