EL SALVADOR - HONEY - CUP OF EXCELLENCE - SCAA SCORE 89.89
EL SALVADOR HONEY PROCESS - CUP OF EXCELLENCE - SCAA SCORE 89.89 PREMIUM COFFEE WITH COMPLEX FLAVOURS. WE TASTED A...
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EL SALVADOR
HONEY PROCESS - CUP OF EXCELLENCE - SCAA SCORE 89.89
PREMIUM COFFEE WITH COMPLEX FLAVOURS. WE TASTED A BLEND OF TROPICAL FRUITS, BANANA, COCONUT, CREAM RUM AND BROWN SUGAR.
For this lot, during the harvest, the cherries are carefully handpicked, only when at peak ripeness. The coffee is then sorted, washed, and pulped to remove the external fruit, leaving a remaining layer of sticky mucilage. The coffee is then dispersed on raised beds to dry in the open sun. The coffee is shaken three times a day to prevent the growth of mold and covered at night to reduce humidity. Once the coffee is at the ideal moisture content, it is bagged and rested before being delivered to the dry mill to be hulled.
La Arada is filled with varietals such as Bourbon, Pacamara, and Paquita. It is named La Arada, because it translates to ‘flat place,’ referring to this plateau where the coffee grows. Other trees such as orange, pepeto, guamo, jocote corona, nances, guineos, lemons, paternas, zapotes, mangos, and mandarins all grow on the land. These trees provide shade for the coffee whilst also helping improve soil health.
Farm:La Arada
Varietal:Pacamara
Processing: Honey
Altitude:1,500 metres above sea level
Owner:Cristobal Cartagena Santamaria Cantón
Town:Los Llanitos
Region:San Fernando, Chalatenango
Country:El Salvador
Total size of farm: 6.9 hectares
| Size |
200 GR |
|---|