El Salvador – Wine Yeast Fermentation ‘Finca San Jose’

Description

This is an SHG EP grade coffee from Finca San Jose in Jayaque – a municipality of La Libertad in El Salvador. This particular coffee was fermented using wine yeast as an added catalyst to the fermentation process giving it a distinctive and flavorful profile. At the wet mill this coffee is submerged in water for a controlled fermentation using selected wine-yeasts that enhance the fruity flavors. During the process various factors such as time, temperature and pH are meticulously controlled to guarantee the development of flavor. The coffee is then dried on raised beds for 12-15 days – covered in the high-noon hours when temperatures tend to climb in order to achieve uniformity.

Expect cherry, plum, apple, caramel, brightness