Firebat Coffee Roaster

Honey process

Honey-process yellow Caturra from Balam, Firebat's own shade-grown farm in Chalatenango. Bright and fruity with a chocolatey aroma and a silky, sweet cup.

Natural process

Natural Bourbon from fifth-generation producer Leo Muyshondt in Apaneca. Sweet and nutty with a black-tea body, cacao and gentle acidity.

Washed and honey process

Firebat's house espresso, two direct-trade Salvadoran Bourbons, one washed and one honey. A mellow, sweet shot with little acidity. Chocolate and molasses on filter.

Three 340 g bags picked for espresso: Firebat Espresso, La Revolución and a featured single farm coffee, currently Los Pocitos.

Washed process

Washed Bourbon Tekisic from Finca La Buena Esperanza in Morazán, farmed by Andrés Quintanilla. Creamy and chocolatey with a nutty undertone.

Washed and natural process

A bold dark roast of half washed, half natural Salvadoran Bourbon, sourced direct from farmers. Layered, with chocolate and molasses-like sweetness.

Natural process

Natural Pacamara processed by Cup of Excellence winner Ignacio Gutierrez. Clear blueberry with honeyed sweetness, jasmine aroma and a juicy tropical body.

Washed and honey process

Half washed, half honey Salvadoran Bourbon roasted medium-dark. Smooth and sweet with caramel and a hint of toasted nuts. Made for slow drip.

Washed process

Washed Pacamara from Ignacio Gutierrez at Los Pocitos. A creamy, syrupy body with cacao and baked brown sugar. Great for a thick espresso shot or pour-over.

Honey process

Gesha from award-winning producer Ignacio Gutierrez at Los Pocitos. Juicy and full, with vanilla and molasses up front and a jammy finish. Best as pour-over.

Sugarcane EA decaf, washed process

Castillo and Caturra from ASOMUJER, a women-led cooperative in Huila, decaffeinated with sugarcane. Round and juicy with a soft nutty finish and low acidity.