El Salvador Ojo De Agua Elite Bourbon Anaerobic
About This Coffee
The Art of Production
Like many producers of coffees which experiment with extended fermentation techniques, Fernando's exact 'recipe' is a closely guarded family secret. But here's what we do know: the process starts with selective harvesting of ripe cherries from trees of the red bourbon varieity. These undergo a controlled fermentation for 192 hours with cultures of fungus and bacteria, followed by slow raised bed drying for 25-30 days. After drying the coffee is rested for at least 60 days before secondary processing.
History of Coffee in El Salvador
Coffee was first introduced to El Salvador from the Caribbean as a garden crop in the mid-18th century but did not gain a commercial production foothold until 1850’s because indigo, easier to grow and more profitable, was king. Coffee was first exported—695 bags—in 1856 and the government began to encourage coffee farming. Exponential growth coincided with the development of synthetic indigo near the end of the century. At one time, El Salvador was one of the largest producers of commercial coffees. Today, with a focus on quality over quantity, 70% of coffee from El Salvador sells for a premium above commodity prices.
- Subregion Concepcion de Ataco, Apaneca Illamatepec Mountain Range
- Farm Name Finca Ojo de Agua
- Producer Type Single Estate
- Processing Natural/Dry Processed
- Processing Description Natural with extended anaerobic cherry fermentation
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Min Growing Altitude 1350m
- Screen Size 15 Up
- On Sale No
- Top Lot No
- Price Per Kg £9.95
- Status Spot
- Coffee Grade SLV CA WA MIC
- CTRM Contract Number P8002555-1
- Origin El Salvador
- Warehouse Vollers Group Uk