This is our second year working with coffee from El Salvador. Anny Ruth has managed her family estate in El Boqueron on the Quezaltepec Volcano. She cultivates traditional varieties like Pacamara and Bourbon and relies on shade trees to protect ecology of the estate. Because access to water is so limited, all of the coffee is processed as honey or natural and then expertly dried on clay patios.
Honey Process:Honey coffee is depulped to remove the skin of the cherry, and the coffee seed is allowed to dry with some or all of its sticky fruit mucilage intact. This process retains some of the desirable characteristics of a full Natural coffee (heavy body, sweet fruitiness with lower acidity, deep chocolate notes) while also speeding the drying process considerably, and reducing some of the risks of spoilage, mold, and other defects that can occur with fully intact coffee cherry on the drying patios or tables.