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El Salvador Ahuachapan El Guarumal Anaerobic Natural Yellow Caturra

El Salvador Ahuachapan El Guarumal Anaerobic Natural Yellow Caturra

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Production Area / Ahuachapan
Producer / El Guarumal
Elevation / 1,100– 1,300 M
Variety / Caturra
Level/ SHB
Process / Anaerobic Natural Process
Roasting Level / Light Medium Roast
Cupping Notes
/ LonganBlueberryMangoPineapple

Estate profile /
The coffee field of "El Guarumal" is named after many horn trees. The advantage of the trumpet tree is that the flowering will attract bees, which can promote the pollination of coffee flowers, and also provide shade for coffee trees.

El Guarumal - Anaerobic Natural
The coffee berries are harvested when they are ripe, sent to the wet processing field to pick out the defective beans (unripe beans, defective beans and damaged beans...etc.) manually, and then put them into sealed bags and let them stand in the shade for fermentation 68~72 hours. Then it is sent to the sun bed of the treatment plant to dry, and it is manually turned to ensure uniform drying, which takes about one month. Anaerobic processing develops better sweetness and a more balanced flavor through fermentation in an oxygen-free environment.
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