El Salvador | San Joaquin | Red Bourbon | Anaerobic Washed 96/120hr | Filter | 200g

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Experimental
  50
• Funky
  40

Farm: San Joaquin Producer: Pacas Family Region: Santa Ana Elevation: 1553 masl Varietal: Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process: Anaerobic WashedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 96/120hr Notes: Cherry, strawberry, & tropical About: Finca San Joaquin is a part of the reputable collection of farms from the Pacas family in El Salvador. At San Joaquin’s highest elevation there is a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. cypress forest that has been conserved. The forest provides a habitat for endangered mammals, birds, and reptiles. It is located at the Ayeco Mount, on the northeastern part of the Lamatepec Volcano. For 2019, this coffee was processed via a two-part fermentation. It was fermented for 96 hours as coffee cherry, de-pulped and fermented for 120 hours, and lastly dried for 20 days.