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Las Mercedes / La Avila Double-Soak

El Salvador
Peach, Marzipan, Honey

Availability: In stock
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This light-roasted Bourbon coffee has a peach aroma that carries through into the cup, accompanied by hints of malt and pecan. Marzipan sweetness and a light honey aftertaste are tempered by a refreshing lemongrass acidity. 

Through March 31st, PT's is honoring women coffee producers by donating $0.50 from each sale of this coffee to Grounds for HealthSince 1996, Grounds for Health has worked in Latin America and Africa to address one of the most significant disparities in women’s health globally: Cervical cancer is a nearly 100% treatable disease, and yet in the next 15 years it is expected to kill six million women—90% of whom will live in developing countries. Grounds for Health specializes in working in communities that represent the base of global supply chains for coffee, tea, cut flowers, and cocoa.

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Producer: Familia Ortiz Barriere
Farm: Finca Las Mercedes
Altitude: 4600 feet
Varietal: Bourbon
Process: Double-Soak
Roast: Light
Notes: Peach, Marzipan, Honey

The Story

This is the sixth year that we are offering the Double-Soak micro-lot of La Avila following the success of this unique processing experiment in 2012 and 2013. 

Owned by the fifth generation of the Ortiz Barriere family, Finca Las Mercedes has everything we look for in a Direct Trade farm. Currently led by our friend Lucia Ortiz, Las Mercedes has been one of the top quality coffee producers in El Salvador. We take great pride in working with exceptional coffee producers, and Las Mercedes is one of those farms that rises to the top of the quality list every year. 

The Double-Soak Method

Within hours of the cherries being harvested, they are brought to the on-farm mill where they are quickly depulped, leaving a small amount of the mucilage on the outside of the beans. The coffee is left in a fermentation tank where enzymes help break down the remaining sweet, honey-like mucilage. After fermenting for 12-18 hours the coffee is sent through washing channels to completely clean it. Up to this point, the process is identical to a washed coffee. 

The difference comes in the next step: the coffee is moved into a special tank to soak for an additional 24 hours. The tank is then emptied and the process is repeated, filling the tank again and letting the coffee rest for 18-24 additional hours. After the second soak, the coffee is moved to drying patios before being packaged and shipped to us. 

In 2012 Lucia Ortiz was very pleased with the results of the experiment. Out of curiosity, she sent the coffee to be evaluated by a panel of cuppers at the Consejo, the quality control lab for El Salvador. Ironically, the cuppers were so impressed with the coffee that without Lucia's knowledge they submitted it to the 2012 El Salvador Coffee of the Year competition, where it took first place. 

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