Yesterday I unloaded the first 40,000 pounds of this season’s crop. A little bit of everything from each of our two plantations…some semi wash, some full wash and my personal favorite (as well as a Topeca first)….3,000 lbs of high grown yellow bourbon naturals. Yes, you heard right….naturally processed coffee from the mountains of El Salvador. We haven’t cupped it in the states yet (we’ve had it for less than a day) but we cupped it on the plantation in December and found some very prominent berry notes (strawberry to be specific) similar to what you would expect from any number of African naturals, which is rather exciting for us, being a direct trade, single origin roaster and café. Needless to say, I am totally stoked to have something drastically different and new to play with.