This coffee hails from western El Salvador in Comasagua, La Libertad. The farm dates back to the 1870s when Mr. Juan Urrutia planted the first coffee trees and it has become a family tradition to improve quality year after year.
The farmers at San Ernesto start the honey process with the best quality cherries perfectly ripened. At the end of each harvest day, freshly handpicked cherries are collected, weighed and pulped. With their mucilage still fully attached, they are spread on African drying beds. Depending on weather conditions, the usual drying cycle takes 10-12 days.
As no water and minimal electricity is used, this makes the honey process more environmentally friendly compared to the washed process.
We chose this coffee because of its distinct characteristics, enhanced fruit notes and sweet acidity. We love the complexity of this coffee.
The farmers at San Ernesto start the honey process with the best quality cherries perfectly ripened. At the end of each harvest day, freshly handpicked cherries are collected, weighed and pulped. With their mucilage still fully attached, they are spread on African drying beds. Depending on weather conditions, the usual drying cycle takes 10-12 days.
As no water and minimal electricity is used, this makes the honey process more environmentally friendly compared to the washed process.
We chose this coffee because of its distinct characteristics, enhanced fruit notes and sweet acidity. We love the complexity of this coffee.
Altitude: 1100 masl
Farm/Coop: San Ernesto, Urrutia family estate
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Central America/El Salvador - Comasagua, La Libertad
Process Method: Pulped Natural (semi-washed) - Yellow honey
Varietals: Bourbon and Pacas
Farm/Coop: San Ernesto, Urrutia family estate
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Central America/El Salvador - Comasagua, La Libertad
Process Method: Pulped Natural (semi-washed) - Yellow honey
Varietals: Bourbon and Pacas