A blend of El Salvador and Ethiopian coffees, we bring you Lazy Daze. The perfect accompaniment for your summer days. Grown by Frenando Alfaro in the Ataco mountain range of Apaneca, Finca El Cocal brings syrupy sweetness and loads of blackberry notes. Accompanying the fruit bomb from El Salvador is coffee from Chelchele in the renowned Yirgacheffe region of Ethiopia. Think cooked stone fruit and delicate tea-like florals.  Enjoy hot or as a cold brew over ice.   About the blend:   Finca El Cocal, El Salvador Origin: Apaneca Altitude: 1300 MASL Varietal: Bourbon, Pacas Process: Anaerobic Natural Fernando Alfaro’s 10.5-hectare farm in the Ataco mountain range, Apaneca, El Salvador, benefits from ideal coffee-growing conditions with cool weather and ample rainfall. The region, rich in indigenous heritage, is known for its crafts and culture. Fernando cultivates over 2,500 Bourbon and Pacas trees, producing approximately 200 bags annually. He has also invested in raised beds and tanks to conduct processing experiments, continually enhancing the quality of his coffee.   Chelchele, Ethiopia Origin: Chelchele, Yirgacheffe, Ethiopia Altitude: 2200 MASL Varietal: JARC 74110, 74112, 74158 Process: Washed Located in Ethiopia's Gedeo Zone, just south of Yirgacheffe, Gedeb is renowned for its coffee with profiles akin to Yirgacheffe's. Farmers grow JARC varieties (74110, 74158, 74112) and local heirlooms like Weleshu and Kudume on small plots under 5 hectares, often intercropped with food crops. At the Chelbesa wet mill, cherries undergo 36–72 hours of fermentation, meticulous defect removal, and sun-drying on raised beds for 8–12 days, ensuring uniform drying and a moisture content of 11.5%.