EL SALVADOR LA ESPERANZA La Cima Honey
EL SALVADOR LA ESPERANZA La Cima Honey
EL SALVADOR LA ESPERANZA La Cima Honey
Load image into Gallery viewer, EL SALVADOR LA ESPERANZA La Cima Honey
Load image into Gallery viewer, EL SALVADOR LA ESPERANZA La Cima Honey
Load image into Gallery viewer, EL SALVADOR LA ESPERANZA La Cima Honey

EL SALVADOR LA ESPERANZA La Cima Honey

Regular price €290,00

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El Salvador Cafè Pacas Finca La Esperanza La Cima Red Bourbon Honey

La Cima is the highest elevation at Finca La Esperanza. It reaches 1750 masl and is planted with the bourbon varietal.
From La Cima, the view is spectacular. It is so high that on a clear day, one is able to see all the way into our neighbor country Guatemala.
This special coffee is harvested using the honey process. This year is the first year that we dried it at the farm. We built raised beds where the parchment coffee was slowly dried during 20 days.

HONEY PROCESS

Coffee Cherries are carefully picked. Any underripe, dry or green cherries are removed from the batch. The coffee cherries are moved to the farm’s facilities where the red skin of the cherries are removed using a small pulper. This red skin is called the “pulp”, and it is very rich in nutrients. The pulp is dried and used as fertilizer for the trees. To achieve HONEY process coffee, the parchment coffee DOES NOT GO into the fermentation. Once the pulp is removed, the parchment coffee goes directly into the raised beds to dry. This means that the parchment dries with 100% of the mucilage stuck to it. The result is parchment coffee that is very sticky and looks orange-red while drying in the beds. It is crucial to move the coffee constantly, to prevent the beans from sticking together making it very difficult to separate them and running the risk of uncontrolled fermentation.      
The parchment coffee is moved 8-10 times each day, every day. At night, the coffee is piled up into small batches and covered with yute bags to protect it from dew or unexpected rains. Once the honey process coffee is dry, the risk of parchment sticking together is less.


The humidity of the coffee is measured every day.  Once it reaches 12%, the coffee is packed into yute bags and moved to our parchment wharehouse at Beneficio Vivagua. It is stored in a place that is previously assigned in order to preserve traceability, until it is ready to be dry milled.
The time it takes for this parchment coffee to reach the desired humidity was 15-20 days.

Aromatic notes: sweet intense aroma, creamy body, refined acidity, molasses, vanilla, juicy

Best used for: 

Origin: El Salvador
Variety: 
Method: Honey Harvest: 
Altitude: 1750 masl Cup score: 88
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