Chocolate, plum, walnut, toffee, red apple. Syrupy.
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El Salvador El Ingenio Washed
Cupping notes
Description
Cherries are picked and taken to San Antonio, the wet mill run by Enrique that gains its name from the river that runs close by.
Coffee is passed through various depulpers that have different settings. The first one is calibrated to ripe red cherries.
The processing machine or “criba” then moves it back up to the next depulper if the cherry was not pulped by the first.
They have four depulping lines if needed which means they can separate the best cherries with the depulper first.
Pulped beans have a 13-14 hour dry fermentation stage.
The coffee is then washed and placed in to a wet fermentation tank before progressing to the drying,
Drying is determined by weather, need, and volume of cherry being delivered to the mill and split between guardiolas and brick patios.
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Origin
Producer
Process
Washed
Altitude
1200-1600m
Harvest
December - March
Species
Certification
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