This competition series coffee was grown by Roberto Rusconi, a fourth-generation coffee producer from El Salvador. Before the cherries are harvested, Roberto creates a bacterial/yeast culture using water, sugars and sweet baking spices. The mixture is left to ferment creating a uniquely aromatic starter culture. The culture is then filtered so that no particulate is present in the liquid. After the cherries are harvested they are sorted and placed in tanks to ferment with the starter culture, anaerobically for 3 days. They are then spread on raised beds for 18-21 days and left to dry as a yellow honey until the green beans are below 11% moisture. This is a great example of a pioneering post-harvest process, producing amazing fruit and other enzymatic qualities. In the cup, you can expect notes of florals, arabic spices, tropical fruit and cola.
THIS COFFEE COLOUR IS
Acidity & Clarity
Very complex coffee with notes of Stones Fruits, Dried Fruits, Florals, Honey and Spices