People always ask me, “hey, when is the 120 hour maceration El Salvadoran Natural coming back?” and I always tell them that patience is a virtue. I tell them that when Buddha sat under the tree he was not pining for the El Salvadoran 120 hour natural process to come back. I’m sure he thought about it though. How could you not? A boozy, rich nectar laden with funk; and this year it's even a touch tropical... The waiting time is over. It’s time to get up from under the tree and walk into the bright anaerobic light. A coffee made up of the Bourbon variety and grown at 1650masl, it’s a familiar favourite. We work a lot with the Finca El Salvador farm because they consistently produce great coffees with interesting processing methods and high quality standards; this year’s 120N is no different.