Farm: Las Cruces
Altitude: 1400 -1700
Variety: Bourbon, Pacas, Catuai and Hibrido de San Francisco
Producer: Multiple Small producers
Cup Profile: Chamomile, wine, whisky and rye.
This coffee is a mix of cherries harvested within a few days from the producers many farms. The coffee is grown from 1400 up to 1700 masl. The cultivars in this lot is a mix of Bourbon, Pacas, Catuai and Hibrido de San Francisco (a local hybrid of the dwarf bourbon Pacas and old Bourbon Elite). They separate everything by days of picking and do different processes, fermentation and drying techniques depending on capasity and potential of the lot. This lot is part of a project by the producer to develop different types of honeys and naturals for our coffee selection with them. This is a full honey, meaning they kept all the mucilage on after processing and then took it out on the drying tables. With this kind of process the drying will determine the flavor profile and attributes. They manage the flavor development and drying times by building up layers and resting the coffees in piles.
Check out this awesome video by our origin partners Nordic Approach:
Nordic Approach visits Las Cruces, Santa Ana, El Salvador from Nordic Approach on Vimeo.