San Francisco (Heirloom) - El Salvador
DARK CHOCOLATE, HIBISCUS
WHERE AND WHO
The farm is located in the Apaneca – Llamatepec region, and the coffee plantations are situated at an average altitude of 1300 – 1650 meters above sea level. It is an active farm for two generations, currently managed by father and son together (Don Jose and Andres Salaverria). The coffee plantations are shaded by native fruit plants, ensuring excellent sun exposure.
FROM THE CHERRY TO THE BEAN
The cherries, after being manually harvested and selected, are fermented in airtight containers in complete absence of oxygen for about 300 hours. At the end of the fermentation, the cherries are dried in the sun. This process is called Extended Anaerobic Natural and allows for the maximum expression of chocolate notes and the creamy body characteristic of this coffee.
ABOUT THE VARIETY
The term "Heirlooms" is used to identify a wide range of indigenous species in Ethiopia. This term encompasses all the species that were already present in the Ethiopian botanical heritage before the advent of the so-called "hybrids," which are species selected either naturally or artificially to emphasize their characteristics. In this case, the exact variety of this type of coffee is J.A.R.K 74/158, chosen for its higher productivity and resistance to pest attacks.
All orders above 50€ shipped in italy (100,00€ for the Europe) would be free of shipping charges.
We ship the orders in cardboard mailing boxes of 30 × 20 × 15 cm, 0.188 kg so it is best if someone is in to receive the order. For any further information please contact us at email@example.com writing shipping as object of the email.