El Salvador Manzanal Espresso chai dust

El Salvador Manzanal Espresso chai dustEl Salvador El Manzanal Origin: El Salvador Region: Apaneca Ilamatepec Altitude: 1200 meters above sea level Farm: Finca El Manzanal Owner: Jose Enrique Gutierrez Variety: San Pacho Process: Anaerobic Natural Tasting Notes: Juicy and clean with notes of milk chocolate, orange and cherries. Jose Enrique Gutierrez named his farm Finca El Manzanal after the tree that abounds on the plot. The manzanos tree provides shade for coffee trees and acts as a

Deviating from conventional norms

Raised beds allow for better airflow throughout drying that help prevent over-ripening

dedication

Farmers receive a variety of supports from the FCS

its specific metabolism and its high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the flavors of each unique coffee

rockmelon and honey

and an annual rainfall of 1113mm

the third is controlled and homogenous mechanical drying process

El Salvador already has a broad and skilled specialty coffee workforce

Variety: Red Bourbon

It is a beautiful farm with an altitude range of 1750 meters to 1950 meters

During this period