This experimental lot was produced for us by Roberto at Divina Providencia in El Salvador. The idea behind it was that the variety Sarchimor is usually not the most complex coffee, but it is Roya resistent (Roya is 'leaf rust', and has decimated a lot of coffee production in Central and South America) and we thought that if processing can have such a drastic effect on the flavour profile of other coffees then why not with Sarchimor!
The hypothesis was that anaerobically fermenting the coffee we could increase the pigment trasfer and slow down fermentation, resulting in a more floral than normal cup. The end result; a very sweet, syrupy and round cup. Finding out that through anaerobic processing a Roya resistent coffee variety we can get a stand out cup profile is very exciting!
Flavour Notes: Milk Chocolate, Pear, Citrus
Origin: Santa Ana Volcano, El Salvador
Farm/Washing Station: Finca Divina Providencia
Processing: Anaerobic Cherry Natural
Altitude: 1600m - 1800m
250g €/kg: 27,2€
1kg €/kg: 25,0€
All orders received Thursday to Monday will be processed on Tuesday and sent on Wednesday.
Any orders received on Tuesday or Wednesday will be processed on Thursday and sent on Friday
All coffees come as whole beans.
All prices include mwst.
For shipping rates: Shipping Information