Cup: Bakers Chocolate, Toasted Coconut, Almond Brittle, Brown Sugar, Toffee, Physalis
Origin: Ahuachapan, El Salvador
Farmer: 28 Coffee growers
Varietal: Bourbon, Pacas
Process: Washed process, fermented for 20-30 hours.
Green buyer: Caravela
Altitude: 1,200 — 1,680 MASL

Brewing: Primarily as espresso but works also on French Press, Mocha Pot and Bean to Cup machines. Enjoy black or with milk, including alt milks. On espresso in the shop we use 17g dose, 36-38g yield in 28-32 seconds.

We have bought this coffee 3 years in a row now and for good reason. A staff and customer favourite, and for a long time our "house espresso" in West Hampstead. We do like to mix it up but people often ask about this coffee. 
The name of this green coffee is "El Imposible", named after the largest national park in El Salvador. This coffee represents the uniqueness and special characteristics of the producers that farm this land, growing along the highlands of Ahuachapán.

El Imposible National Park is a forest reserve that is infamous for its dangerous gorge that has claimed the lives of many farmers who used to saddle up their mules to transport coffee to the Pacific port. Inside and around El Imposible National Park, the department of Ahuachapan is full of volcanos, beautiful peaks, lakes, rivers, and is really a perfect environment for producing a diverse range agricultural products. 28 Coffee growers in this region, strive to produce high-end specialty coffee that is blended together to make El Imposible!

This coffee is such a crowd please with good body and sweetness. Going in depth to the flavour notes, you might be able to find flavours of milk chocolate, stone fruit, raisin, caramel, malt, toffee, creamy nuts, dried fruit, yoghurt, red fruit, almonds, and citrus fruit like orange.