The Boza Sisters, El Salvador, Washed
CHOCOLATE NUT FUDGE BAR. RED APPLE. SMOOTH OPERATOR.
Farm: Finca San Antonio
Region: Amatepec, San Salvador, El Salvador
Shade Grown, Rainforest Alliance certified
This dreamy bad gal sent us floating away on super fudgey notes and controlled apple-acidity alongside some pretty banging berry flavours too - the amazing thing about this coffee is how delicious it is even if it’s sat on the side for 5 minutes- perfect for those afternoons when you’re not sure if you’re coming or going - things might be up in the air, but this coffee isn’t- at the risk of being cheesy, it’s out of this world.
About the Boza Sisters...
The incredible Boza Sisters of Finca San Antonio Amatepec are ambitious change-makers carving a path for themselves and the next generation of coffee producers.
With a focus on shade-grown specialty coffee production through sustainable methods, the farm has been certified by the Rainforest Alliance.
The three sisters: Alexandra, Daniella, and Karla, grew up going to the farm but were not involved with the day to day activities. Part of this, they believe, had to do with their gender. Since the 1970s, Finca San Antonio Amatepec was run solely by their father, Carlos. Over time, breaking with tradition, he agreed for the sisters to become more involved.
They oversaw the new implementations of different Rainforest Alliance strategies, looked after the harvest, and managed more of the marketing and relationship building with buyers. Most importantly, they finally took the necessary steps to process their coffee independently. They believe that this has been the most important change for their farm to date.
Karla is one of the recipients of the 2019-2021 Leadership Equity and Diversity (LEAD) scholarship program. LEAD is aimed at increasing diversity of leadership within the global coffee community by enabling access to professional development resources to people from underrepresented or marginalised communities. We are super proud of Karla and the amazing leader she is becoming within the coffee industry!
Our favourite way to brew this coffee at the roastery:
So this dreamy bad gal gave us so many amazing results, it was hard to pick a favourite brew-method, and while Aeropress had its merits, the heavier body found on V60 is what won out for us in the end. Brewed this way, we floated away on super fudgey notes and controlled apple-acidity alongside some pretty banging berry notes. Our favourite thing about this coffee is how even if it had been sat on the side for 5 minutes, it was always still crazy delicious cooled down.
12g medium-coarse ground coffee
total brew time 2.45 minutes
*We brewed ours at 94°
1. Pre-wet the filter and pre-heat the V60, pour the 12g of coffee in.
2. Make a small ‘well’ in the centre of the dry coffee grounds.
3. For the bloom, aim for about 30g of water, making sure all the dry grounds are covered, leave for 30 seconds.
4. Add 70g water at 30 seconds, beginning in the middle of the V60, and pouring in circles moving outward in an anti-clockwise motion.
5. At 1 minute, add the remaining 100g in a single pour- in the same anti-clockwise motion as before.
6. This recipe calls for minimal agitation, so once your full 200g water is in, leave to complete the brew- the water should have filtered through at around 2 minutes 45 seconds.