Salvador El Divisadero Anaerobic

Country : El Salvador

Region : Apaneca

Altitude : 1300-1600 meters

Farm : El Divisadero

Owner : Mauricio Salaverria

Varietal(s) : F1 centroamericano

Process : Natural, Anaerobic

Certification : 

El Divisadero is a 6-hectare plot of one of El Salvador's oldest farms, the Himalayan Finca. This plot located 1600 meters above sea level is planted mostly Bourbon, Caturra, Pacas and Pacamara. El Divisadero has a clay and volcanic soil of very good quality which produces coffees often awarded at the Cup of Excellence.

For this microlot, Mauricio innovated. He used the F1 centroamericano variety which is a hybrid of Sudan rumé and Sarchimor. This coffee is natural processed with and an anaerobic fermentation, that is to say that the cherries were placed in plastic barrels hermetically closed in the coolest place of the property and this during 36 hours for fermentation. Then the cherries are dried on African beds for 2 or 3 weeks and placed in bulk in open wooden crates for aeration for 1 month.

Full bodied, highly complex, ultra clean coffee with notes of cocoa nibs and all the usual fruitiness of the natural coffees. A competition lot.

Degré de torréfaction appliqué et conseillé :

Image originelle créée par I, Y Tambe