The El Carmen Estate is located at an altitude of approximately 1,300 meters, along the Apaneca-Ilamatepec mountain range in El Salvador. The cherries are hand-picked only when they reach the perfect point of ripeness. They are kept separate from other varieties and floated to remove any debris or underweight cherries. Once sealed, the coffee is left to ferment slowly for a period ranging from 96 to 120 hours (4 to 5 days). During the process, the team at El Carmen monitors the temperature at regular intervals to ensure stability. Once the process is complete, the fermented cherries are dried on “African Beds” for 21 days. They are raked at regular intervals (initially every 20 minutes) to ensure even drying. The coffee exhibits notes of cocoa, rum, and cherry.
El Carmen / EL SALVADOR / Anaerobic
ORIGIN: EL SALVADOR — APANECA / ILAMATEPEC
OWNER: FERNANDO ALFARO & FAMILY
VARIETY: ORANGE BOURBON
ALTITUDE: 1300 MASL
S • SWEETNESS: 9 ⁄ 10
A • ACIDITY: 7 ⁄ 10
B • BODY: 8 ⁄ 10
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Whole Beans, Ground for Moka, Ground for Filter (Drip)