Roasted: Light
Height: 1100 -1300 m
Acidity: Bright
Body: Medium
Processing: Anaerobic
Flavor notes: Prosecco Brut, Green Apple, Caramel
Fernando Alfaro and Jose Enrique Gutierrez are fourth-generation Salvadoran farmers. Their families have been cultivating coffee since the 19th century. In 2014, the duo decided to combine their expertise and establish a joint production facility.
For their new venture, Fernando and José acquired a 70-hectare farm near El Imposible National Park. Here, their coffee thrives in the fresh air, accompanied by the presence of hawks, wild boars, pumas, and bees. A short drive from the farm even offers views of the Pacific Ocean.
The growing conditions for their coffee are exceptional. A dedicated system is in place to study and nourish the soil, and the trees are meticulously cared for by 30-50 workers.
The ripe red cherries are carefully handpicked and sorted. Once chosen, they're placed in airtight bags for 70 hours, kept in the shade to ensure the right fermentation.
After fermenting, the coffee is taken to the mill and laid out on raised beds to dry, which takes roughly a month.
The end result? A coffee that bursts with notes of prosecco brut, green apple, and caramel.
