El Salvador Rume Sudan
This is a carbonic maceration process, a new process, with which to extract the coffee from the cherry of a rare vartietal called Rume Sudan. I just opted to call it the varietal as I like the ring to it but it does come from a single farm. And oddly enough "sudan rume" is what I've sort of learned this as so welcome to the world of coffee where the name of the thing we consume changes all the time.
I admit a lot of these times we taste the process over the "coffee" itself so that always leaves a sense of wonder until we've had the process a bunch such as "naturals" where you (really me) can spot the quality. And how Anaerobics are kind of "the same" but different. For now we're getting an apple cider doughnut coffee. Is the process apple cider or is the coffee just notes of apple highlights. Or is it bready and doughy like a brown sugar made cookie. I don't know and I don't care because the coffee is good and fun in that warm and inviting way apple and cider can be to me. I like that it doesn't do the caramel/toasted tastes I've had from El Salvador so yay for new processes highlighting a fruity tone/increase developed sweetness.
Is it worth the price to you? Maybe. Maybe not. I liked it for what it's not within the lineup/against the rest of the lineup. It's an everyday coffee to me and that's not a slight. I found myself going back to this a lot as we were sampling because I enjoyed it that much. My sense is it slaps as espresso but there's not enough for me to try.