Process: Anaerobic Natural
Notes: Black Grape, Lavender, Cherry

Farmed on ‘Espana’, a beautiful 28 hectare farm in Western El Salvador, Fernando Alfaro keeps a close eye on every aspect of this coffee’s production. From harvest to processing to packing, he tracks all of it with precision. This is important, because he deploys a very complex anaerobic processing method which sees him introducing a secret culture of bacteria and fungus for 192 hours, giving a very uniform and unique taste in the cup. This is a very small and boutique lot and we’re very glad to be bringing it to you. Grind it a little coarser than usual, let it cool, and enjoy.