With the popularity of specialty coffee, the industry has gotten good at telling the story of seed to cup; of the cutting edge technology and research to roast a better bean.  But there is wisdom to be found in the purity of roasting traditions. Our inspiration for this dark roast comes from the family matriarch, Senora Ernestina Nunez-Hernandez. During a visit to the Hacienda, she waved her hand toward the wood-burning stove, “Too hot; too hot for coffee.” Patiently she watched the embers until the look and feel of their radiate heat told her it was time to heat the comal.  Then just as she knew when to heat the comal, she knew when it was hot enough to spread the coffee beans over its surface.  She swirled the beans in a rhythmic motion as she watched, listened, and noted the aromas as the beans roasted to dark perfection.

This dark roast is inspired by Senora Ernestina’s traditional way of roasting coffee.  A modern translation of her comal roasting profile gives our El Faisanal Dark Roast a bright smoky bite, with a smooth finish.

Grower: “Don Chicho” Bucio-Lopez, sons Jorge, and Norberto

Species: Arabica

Cultivation: Shade Grown, Hand Harvested, Washed, Sun Dried

Harvest: 2019

Roast: Dark

Origin: Sierra Madre del Sur, 1100 Meters Above Sea Level

Flavor:Smoky bite finishes smooth