SUPERSONIC COFFEE PROCESS

I don’t think the Supersonic coffee process could be more aptly named if you tried. Supersonic literally means greater than the speed of sound sure, and speaking literally this coffee is not, however if I can be literary adjacent, supersonic means intense, huge, brilliant, and refined, which this coffee definitely is.

The Supersonic process is a method curated by producer Mauricio Salaverria, on his lush, wildlife abundant farm in El Salvador.

They begin by spreading the cherries out in a 30cm thick layer to dry on African beds. The coffee is turned every 24 hours for three days, until the moisture levels reach 16%. The thickness of the layer creates various temperatures within the bed, which leads to a variation of cherry flavours as the sugars ferment at different rates. This part of the process develops these indulgent, luxurious and full bodied fruit notes and panela sweetness that burst out of this coffee.

The cherries are then moved to a cool dark storage area for seven days for the sugars to stabilise.

Finally, the cherries are moved back to the African beds, this time in a thin layer, until the moisture levels reach 12%. It is a naturally very windy area, and this helps in the drying and cleaning process, giving us the refined and bright flavours we love.

We’ve been tickled pink to have this El Salvador Himalaya Supersonic on our shelves. Run, don’t walk to pick up a bag in store (or online here), and dive into this coffee with notes of orange, plum, and marmalade. Then imagine you’re sitting under a cypress tree in the Apaneca Monutains of El Salvador with butterflies, bees and birds fluttering around, and you’ll understand, you’ll feel what the Supersonic literally means. Adjacently.