Coffee Description
This experimental coffee was anaerobically fermented in sealed stainless steel tanks for 72 hours and dried for 24 days with fresh, ripe, chunked pineapples. It leads to a sparkling, fruity coffee while still highlighting the natural characteristics of the variety and terroir.
Framboise, Pineapple Juice, Plum Skin, Cane Sugar
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Bourbon
Process
Natural
Elevation
1500 masl
Region
Santa Ana
About Mario Valiente of El Salvador
We’ve worked with the Valientes since 2015 and we couldn’t be more thrilled to bring their coffees in every year. Their Santa Ana farm, Finca Colomba is a hidden gem. At 1,500 MASL, they produce a wide array of coffees: Pacas, Bourbon, Pacamara, Gesha, and SL-28. We particularly enjoy working with the Valientes due to their collaborative spirit. They’re always willing to find new ways to experiment in their processes for the sake of maximizing flavor.
Ferment the coffee with pineapples? Sure, why not! Ferment the coffee at 35 degrees for a week? Let’s see what it does! Did somebody say wash the coffee with orange juice? Mario did! They’re constantly, and methodically, testing out new methods, and quite frankly, it always leads to success.
Santa Ana, El Salvador
Voltage Coffee Project
The first chapter of Voltage Coffee began at 114 West Oak Street in 2014. The goal was to combine our love for the city and good coffee in a unique cafe on the Denton Square - Some place warm & inviting, a coffee shop for Dentonites to call their own.
Roughly a year after opening the doors at West Oak, we started down the path of roasting our own coffees. We focused on forging relationships with hard-working farmers across the globe that pushed the boundaries of biodiversity, business ethics, and flavor innovation. Though we have since rebranded under the Voltage Coffee moniker, our initial mission remains the same – Explore the experimental frontier of coffee and bridge the gap from farm to cup, building trust and friendships along the way.
With a few years of shop ops & roasting under our belt, we were ready to open our second & third concepts - Kimzey's and Trinity Street. One was a cafe with character inspired by Olde English cottages - The other sought to bring third wave coffee and cocktails to the hardworking people of small town Texas. Our vision is to open unique brands in every city we venture into, and we're grateful that the communities of Argyle & Decatur have welcomed us as their own.
In 2020, we moved our roasting equipment and offices to Decatur at the Roastaurant. Now, at the dawn of 2022, we've rebranded West Oak Coffee Roasting to exist under the name of our parent brand, Voltage Coffee. Our hope is that Voltage be known as the undercurrent of quality & stamp of approval on every project we touch - whether it's a bag of coffee or a new cafe concept.
We collaborate with farmers, roast coffee, and open unique concepts — All with the sole focus of creating community.
