• El Salvador
  • El Salvador
  • El Salvador

El Salvador

For this lot, during the harvest, the cherries are carefully handpicked, only when at peak ripeness. The coffee is then... Read More

  • Tasting Notes. Tropical Fruits, Banana, Coconut, Cream Rum & Brown Sugar
  • Origin. El Salvador
  • Region. San Fernando, Chalatenango
  • Traceability. Mercanta Coffee Sourced
  • Altitude. 1500 Meters Above Sea Level
  • Varieties. Pacamara
  • Process. Honey
  • Size
  • Grind
  • Quantity

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About El Salvador Coffee

For this lot, during the harvest, the cherries are carefully handpicked, only when at peak ripeness. The coffee is then sorted, washed, and pulped to remove the external fruit, leaving a remaining layer of sticky mucilage. The coffee is then dispersed on raised beds to dry in the open sun. The coffee is shaken three times a day to prevent the growth of mold and covered at night to reduce humidity. Once the coffee is at the ideal moisture content, it is bagged and rested before being delivered to the dry mill to be hulled.

El Salvador

Origins
El Salvador

La Arada is filled with varietals such as Bourbon, Pacamara, and Paquita. It is named La Arada, because it translates to ‘flat place,’ referring to this plateau where the coffee grows. Other trees such as orange, pepeto, guamo, jocote corona, nances, guineos, lemons, paternas, zapotes, mangos, and mandarins all grow on the land. These trees provide shade for the coffee whilst also helping improve soil health.

For this lot, during the harvest, the cherries are carefully handpicked, only when at peak ripeness. The coffee is then sorted, washed, and pulped to remove the external fruit, leaving a remaining layer of sticky mucilage. The coffee is then dispersed on raised beds to dry in the open sun.

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