• Producer Jose Antonio Salaverria
  • Region Santa Ana
  • Elevation 1 750 m.s.l.
  • Variety Bourbon
  • Process anaerobic double soaked
  • Crop 2020
  • Cupping score 87

Las Cruses Washed – El Salvador

apricot, sugarcane, milk chocolate

  • Filter

This coffee is a direct follow-up to our recent Christmas limited edition. This is the third lot in a series of three lots that we have purchased for you. This time it is a lot processed by the anaerobic double soaked method. So you have a unique chance to taste the same coffee from the same farm but in different processing. The double soaked method gave this coffee a more layered profile of flavors, cleaner fruity acidity, and sweetness.

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 were washed and then traveled to the pulper where the skin was removed. After this step, they were soaked in water for the second time through the night. After that, they were moved straight to the elevated African beds, and patios where they were dried.

  • Producer Jose Antonio Salaverria
  • Region Santa Ana
  • Elevation 1 750 m.s.l.
  • Variety Bourbon
  • Process anaerobic double soaked
  • Crop 2020
  • Cupping score 87
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