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This coffee is fermented using naturally occurring lactic acid bacteria present in its environment
the beans (with mucilage still intact) are transferred to sealed containers for another 40-hour anaerobic fermentation
melon) blended with microorganisms like lactobacillus and saccharomyces cerevisiae
16 of which are dedicated to coffee production
and promoting vulnerable areas in the mountains of Metapan
El Encantada - El Salvador Weight:250 g This coffee is fermented usingOrigin: Metapan, Santa Ana, El Salvador Farm: La Encantada Producer: Figueroa Sandoval siblings Altitude: 1,850 m Variety: Pacamara, Gesha, Bourbon Process: Washed Notes: Raisin, Hazelnut, Himalaya Gold Tea Recommended brew method: Filter The Figueroa Sandoval siblings established the Enrique Figueroa Foundation in 2003, committed to protecting, nourishing, and promoting vulnerable areas in the mountains of Metapan, El Salvador. They purchased land
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