Elefante Dry & Wet Process

Some coffees feel like old friends...
Elefante is one of those.

If you’ve been with us for a while, you’ve probably seen this beautiful, uniquely Salvadoran cultivar show up in various forms over the years. Discovered by Luis Rodriguez on the family farm years before Mamut ever emerged from the canopy, Elefante has become a kind of signature in our relationship with the Rodriguez family. And for good reason.

It’s juicy, lively, and deeply expressive, similar to what we have come to expect from Red Bourbon, but bursting with a brightness and floral complexity that reminds us of our favorite East African coffees.

Double Process, One Story

This year, we’re back at it, with a twist.

We took two harvest lots of Elefante, one dry processed, one wet processed, and blended them to create something that captures the full spectrum of this cultivar’s beauty.

• The dry process brings that lush, fruit-forward intensity. Think juicy, sticky berry with tropical lift.

• The wet process contributes clarity and structure. Clean citrus, delicate florals, and sparkling acidity.

Together? It’s Elefante in surround sound.

We’ve always been a little obsessed with processing method experiments (you’ve probably noticed). But this one in particular sings. It’s a celebration, a way to let the fruit speak fully in both tongues.

From Familiar Roots to New Expressions

Elefante reminds us why these long-term producer relationships matter.

Luis didn’t set out to "invent" Elefante. He just paid attention. He noticed something different on the farm, cupped it, followed it, and preserved it. Over the years, we’ve done the same through tasting every harvest, trying different processes, keeping it in conversation.

Now, with this drop, we’re putting both of those voices in harmony.