Olympia Coffee Roasting Co.

In Spanish the word aguila means “eagle,” and at Finca El Aguila (“eagle estate”) in the Santa Ana region of El Salvador, third generation farmer Mauricio Ariz grows coffees as sharp and distinctive as the farm’s namesake. This particular offering, from Olympia Coffee Roasting Company in Olympia, Washington, is one of the best coffees from El Salvador that we’ve tasted in a long time and the first Salvadoran coffee we’ve featured in nearly a year. As if that weren’t enough, El Aguila was named one of the best coffees of 2013 by the venerable Coffee Reviews, receiving an impressive overall rating of 94 points. We love supporting family-run growing operations like the one at Finca El Aguila, which is now in its fourth generation of Ariz family ownership with Mauricio’s sons. The estate covers a vast 64 hectares, making it considerably larger than the typical individually owned farm you’d find throughout the region. Of the 64 hectares, seven are devoted to the production of the Pacamara variety, a unique hybrid that was developed by Salvadoran coffee scientists in the ‘50s. The coffee cherries were carefully sorted on the farm to ensure only the ripest and highest quality beans made it through to processing and into the bag in front of you. Pacamara beans often prove difficult to roast, but Olympia’s owner and head roaster Oliver Stormshak makes it seem effortless. This coffee is bursting with with sweet tropical fruit up front, but it has a beguiling character that makes you wonder what’s hiding beneath its sugary sweet exterior.

Honey in your coffee? Not quite. The name refers to a rare process that the farmers of La Mirella use to wash this unique lot, providing a sweeter, richer cup. And that’s just one of the reasons why this Costa Rica import is so special: Each of the organic Bourbon and Caturra beans are measured for proper sugar levels before being selected. The beans are roasted by Olympia Roasting Company, who works directly with the farm to source this exceptional micro-lot. With floral notes of orange zest and melon rounded by a rich, velvet finish, this “honey” will make your mornings a little sweeter.

The family that makes coffee together… makes great coffee. Case in point: Finca Santa Marta. At this small farm in Espameyate, Colombia, producer Pablo Zuniga (featured in our Producer Spotlight on the reverse) his eldest son and nephew toil tirelessly to create an outstanding brew. They do it all: planting, harvesting, processing and drying (with a parabolic dryer, perfect for the rainy Huila region), using sustainable practices throughout, hence Rainforest Alliance certification. As for roasting, Olympia Coffee Roasting Co ensures that this family recipe delights your palate: juicy raspberry acidity and a gentle, round sweetness segue into a creamy body and flavors of vanilla and nougat.