Variety: Yellow Bourbon
The region’s volcanic soil, high elevation and ideal microclimate combine to create superb conditions for growing dense, sweet cherry. The Alfaro family capitalizes on these condition by focusing on meticulous, quality-oriented processing.
Ripe, red cherry is selectively handpicked and brought to Beneficio El Carmen for processing. At intake, cherry is placed in airtight containers where it ferments anaerobically for 168 hours. Different microbial activity takes place in this oxygenless environment, creating unique flavors.
Following fermentation, cherry is dried on raised beds. Cherry is turned frequently to ensure even drying. It takes an average of 28 to 30 days for cherry to dry.
Unlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee.