Las Cruses Honey – El Salvador

This coffee is a direct follow-up to our recent Christmas limited edition. This is the second lot in a series of three lots that we have purchased for you. This time it is a lot processed by the anaerobic honey method. So you have a unique chance to taste the same coffee from the same farm but in different processing. The honey method gave this coffee more tropical flavors, higher fruity acidity, and at the same time a beautiful honey body.

This whole project was started by our friend and collaborator Jamie Jongkind. But what is so special about Jamie's input in this particular coffee? On his way to the Salaverria family's farms, Jamie asked to process really high-quality micro lots so that he could carry out a special anaerobic fermentation with them before the cherries were further processed. For this process, he chose the Bourbon variety, which matured at higher altitudes around 1750 meters above sea level. Immediately after harvesting and sorting, whole cherries were fermented in barrels for 72 hours without air. From the barrel, the cherries traveled to the pulper where the skin was removed. Beans with the mucilage were then moved straight to the elevated African beds, where they were dried.