Our El Salvadoran beans come from Don Jaime farms. He has been producing coffee for 16 years. He is passionate about coffee and enjoys producing high-quality coffee. He has a 7-hectare farm: three planted with Pacas and four with Pacamara.
Don Jaime depulped the coffee the same day as it was harvested. The fermentation is done in tanks for about 18 hours. After depulping, the coffee is dried on beds for 12 to 14days.
Tropical, dried cherry, and orange with intense citric acidity.