This is our first 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.
NATURAL PROCESS- The method of processing that usually involves drying the coffee cherries on patios or raised beds in the sun for approximately 3-6 weeks. The natural process originated as an alternative drying method in regions without reliable sources of fresh water, but is still a process chosen by many producers today.