El Salvador - Los Pirineos

This Elite Bourbon lot is processed using a natural anaerobic method. After harvest, the ripe cherries are placed in sealed tanks within a cooling chamber set at 16°C, where they ferment for 72 hours under close pH monitoring. Once this initial fermentation is complete, the tanks are opened, allowing the cherries to undergo an additional 72 hours of aerobic fermentation. Finally, the cherries are dried on shaded raised beds for 25 days until reaching the ideal moisture content, resulting in a coffee with refined depth and clarity.