Four Chairs v11


Sorting out the pickings for the day by a picker.

Sorting out the pickings for the day by a picker.

The season for Centrals has arrived! 

After waiting for 3+ months, we finally received the fresh crops from Central America. With little time to spare, we started roasting the coffees from El Salvador & Nicaragua to refresh our seasonal espresso blend as the previous components from Brazil and Colombia came to an end.

For those who have been drinking our coffees over the past 4 years, you might remember these names of the 2 farms of the new components: El Suspiro (Nicaragua) and Los Pirineos (El Salvador). 

Orange bourbon cherries do not turn red on ripe.

Orange bourbon cherries do not turn red on ripe.

El Suspiro belongs to our friends at Fincas Mierisch. This is the 3rd time we bought coffees from this farm but our first time buying an orange Bourbon varietal. On its own, this coffee is delightfully sweet, clean and balanced. The fruity notes comes with some milk chocolate in the finish which made us shortlist this coffee for our Four Chairs espresso blend when we first cupped it.

Gilberto showing his technique of growing seedlings in Los Pirineos.

Gilberto showing his technique of growing seedlings in Los Pirineos.

The other component comes from Los Pirineos, which belongs to our friend, Gilberto Baraona. We have been visiting this farm over the past 3 years. It always bring us great pleasure to catch up with Gilberto as he loves sharing his latest ideas and experiments. When he talks about his coffee projects, his enthusiasm is truly infectious and inspiring. Gilberto has invested in numerous state of the art equipment for his wet and dry mill to ensure what he produces in Los Pirineos get the well-deserved treatment post harvest. Due to the ever increasing uncertainty in the rain and scarcity of water in this area, he has even dug up a reservoir to collect enough water during the rainy season to be used in the processing of his coffees. A new nursery has also been carved out from the road leading up to the mill to nurture the new varietals that he finds that are doing well in this terroir and cupping well on the table. Besides a bunch of new dry milling equipment that he brought in this year, he has also built a lot more raised beds for drying his coffees. This gives buyers like us great confidence in quality of the green coffee that we receive from them year after year.

  • El Suspiro, Nicaragua - 50%
  • Los Pirineos, El Salvador - 50%

The new Four Chairs espresso blend presents notes of cherries and mild sweet citrus, complemented by brown sugar sweetness. Its creamy mouthfeel coupled with a lingering hazelnut finish results in a very well-balanced espresso. This coffee is perfect for everyday drinking.

Available on in store or on web.