El Salvador Las Cruces - Anaerobic Double Soaked

439,00 Kč

This farm is part of a project with an El Salvadorian producer, Jose Antonio Salaverria, and his two sons Andres and Jose Antonio, the younger. They are 6th generation coffee producers, their ancestors started growing coffee in Huachapan. Jose Antonio Senior's father offered him a house in 1970, but Jose Antonio asked for a farm instead. He was given Finca Los Nogales, which remains in the family, and is one of the farms supplying us with coffee.

Variety: Bourbon

Processing: Anaerobic

Origin type: Farm

Partner: Nordic Approach

Notes: pineapple x stone fruit x molasses

The anaerobic process starts immediately after the cherries are picked. When they arrive at the station they are dry fermented as whole cherries in barrels without water for 72hrs. They are then finished with the Double Soaked/Washed process we've developed and perfected with the family over the past 5 years. The family use eco pulpers called Jotagallo that remove about 80% of the mucilage.

The Salaverria family's standard procedure is to take the parchment from the pulpers directly to the patio for drying. In the double soak process, however, we add an additional overnight soak for 10 hours after pulping, as we have found this makes the coffee even more elegant. The cup is brighter and cleaner, the shelf life is increased, and the acidity profile more distinct. The cups tend to be more closed in the beginning, but they normally open up a lot in the months after picking. We tend to prefer this process and process above others. The coffee spends the first 40% of the drying time on raised beds under the shade, and 60% on a clay patio. The result is crazy beautiful deep fruit/funky notes.e coffee washing and processing stations in Chelelektu, Kochere District of the Gedeo Zone, and partnering washing stations in Uraga (Guji) and Nensebo (West Arsi).