San Francisco (CF Washed) - El Salvador

ALMOND LIQUEUR, MOSCOVADO SUGAR

WHERE AND WHO
Andrés Salaverría has had a passion for coffee growing since he was a child, His family has been dedicated to coffee growing for more than 100 years. In 2011 takes the farm direction with his father and their objective has always been the diversification of its products and at the same time always be on the lookout for new trends in processes in other Coffee producing countries in order to be able to replicate them from its beloved country El Salvador. The San Francisco Farm, one of the most important for the family business, is not only home to a Coffee producing region, but also to a Natural forest reserve.

FROM THE CHERRY TO THE BEAN

After hand picking and a meticolous selection process all the cherries are fermented in sealed barrell without oxygen. After that cherries are pulped and fermented again in open air. To ensure the best result cherries are washed with clear water to stop the fermentation at the right point. 
This process is kown as Combined Fermentation Washed and the reults is a high-fermented aromatic cup.

ABOUT THE VARIETY

BOURBON 

The Bourbon variety was born when, in the early 1700s, French missionaries led by Captain Dufougeret-Grenier introduced a coffee plant on the island of Bourbon (now called Reunion). The new botanical variety born from this graft was introduced in Brazil and Africa in the mid-19th century.

More productive than the Typica variety but less resistant to diseases.