El Salvador La Dalia

About This Coffee

Guillen family grows coffee in Apaneca mountains for five generations. San Antonio farm produces Bourbon, Pacamara and Geisha varieties, with all production oriented to specialty coffee since 2013. This batch was processed with 120-hour anaerobic fermentation of fresh, ripe berries fermented in hermetically sealed food-safe containers in a cool, temperature-controlled room. After fermentation, berries were dried on raised beds for 29 days, carefully turned 3-4 times daily. Upon reaching desired moisture level, transferred to ventilated warehouse for stabilization. Result is impressive, clean and tropically sweet coffee.