Greentide el salvador cafe pacas el retiro Honey
Greentide el salvador cafe pacas el retiro Honey 24 kg coffee packaging
Greentide el salvador cafe pacas el retiro Honey Sample 500 gr coffee packaging
El SALVADOR EL RETIRO Honey Speciality
El SALVADOR EL RETIRO Honey Speciality
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Load image into Gallery viewer, Greentide el salvador cafe pacas el retiro Honey 24 kg coffee packaging
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Load image into Gallery viewer, El SALVADOR EL RETIRO Honey Speciality
Load image into Gallery viewer, El SALVADOR EL RETIRO Honey Speciality

El SALVADOR EL RETIRO Honey Speciality

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Honey procees Bourbon from Finca El Retiro Cafè Pacas

Finca El Retiro is an historical farm Cafè Pacas, belongs to the family since 1927. It is located in the Apaneca lIamapetec and it's own Volcano. Every year give us great coffees in several variety and process. This honey processed Red Bourbon is an intense and fruity coffee perfect for a pleasant espresso.

HONEY PROCESS

Coffee Cherries are carefully picked at the farm. Any underripe, dry or green cherries are removed from the batch.  The coffee cherries are transported to our mill Vivagua where four state of the art pulpers remove the red skin from the cherries.  This red skin is called the “pulp”, and it is very rich in nutrients.  

The pulp is dried at the mill, and every week it is moved back to the farm, where it is used as fertilizer for the trees. 

To achieve HONEY coffee, the parchment coffee DOES NOT GO into the fermentation tanks at all.  Once the pulp is removed, the parchment coffee goes directly to the patios 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 patios.  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 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 reached 12%, the coffee is packed into yute bags and stored in the warehouse in a spot that is previously assigned in order to preserve traceability, until it is ready to be dry milled.

The time it takes for the parchment coffee to reach the desired humidity can be 8-10 days. 

Aromatic notes: Almond, walnut, anice, peach tropical fruits, kiwi, full bodied.

Best used for: Filter, Pour Over

Origin: El Salvador Variety:  Red Bourbon
Method: Honey Harvest: 2019/2020
Altitude: 1480 masl Cup score: 85+



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