Dark choc, vanilla, pear drops, lime, juicy.
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El Salvador San Ernesto Honey
Cupping notes
Description
7 hours from being harvested, coffee is pulped at the mill, leaving mucilage still around the parchment. Beans are then layered on a raised bed to dry turned every 20 minutes in the sun for the first 7 days.
The parchment coffee is then cupped as it goes to the warehouse, whilst also being rested for 40 days before shipment, to allow the moisture to even out and the coffee to balance flavour and achieve better consistency. Beans are both machine and hand sorted to remove any defects, and cupped again before shipping.
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Origin
Producer
Process
Honey
Altitude
1000 - 1250m
Harvest
November - February
Species
SCA score
84
Certification
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