Dark chocolate, maple syrup, quince, toffee, caramel.
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El Salvador San Ernesto Washed
Cupping notes
Description
All the Urrutias Estate coffees are 100% shade grown and native trees are planted every year to prevent erosion.
Coffee here, which comes with a PDO (Protected Denomination of Origin) status, is processed at their nearby beneficio in Atiquizaya and has it’s quality ensured by third party cuppers from the Salvadoran Coffee Council, using SCA protocols.
Once depulped the coffee is sent to fermentation tanks and will rest there until it reaches the right fermentation, usually between 8 to 12 hours.
It is then washed and sent to clay brick patios for 8 days. In the first three days it is moved every 15 minutes and then from the fourth day it is moved every hour. At the end of the day the coffee is covered to avoid moisture from dew.
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Origin
Producer
Process
Washed
Altitude
1000 - 1250m
Harvest
November - January
Flavour
Species
SCA score
82.5
Certification
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