Though small, El Salvador is a mighty coffee producing country in Central America. In the areas of the San Salvador Volcano, nutritious, volcanic soil that is paired with the surrounding ideal climate makes for quality coffee production.
Owned by Fernando Felipe Alfaro Castaneda, the El Tanque coffee farm spans 15 hectares and was envisioned to begin producing exotic varietals to enter competitions such as the Cup of Excellence.
Cherries from this farm are carefully handpicked and are then delivered to the wet mill in El Salvador, El Carmen to be sorted. On the same day, the cherries are pulped and cleaned. They are then brought to tanks to ferment up to 8 hours.
Clean water is then used to wash the cherries, removing any foreign matter. The coffee is then spread on clay patios to dry under the sun for up to 18 days, constantly being moved to ensure even drying. When the ideal moisture content is reached, it is bagged and stored for 30 days before being hulled and exported.
The result is a well balanced cup that brings out a mix of dried and yellow fruits acidity, with notes of pecan found in the finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
