Sweet & Funky - El Salvador, Los Angeles, double anaerobic

100% El Salvador, Canton Taltapanca, Apaneca Ahuachapon

VARIETALS: Pacamara

SWEET & FUNKY

Taste notes: cherry, apple, brown sugar, milk chocolate

For anaerobic processing, only the best cherries with a high sugar content are selected.

Double Fermentation Process:

1. The process begins by removing empty and overripe beans that could affect flavor.
2. High-quality cherries are placed in fermentation tanks for 24 hours. During this time, pH and sugar levels are closely monitored.
3. After 48 hours, the coffee is pulped and returned to the fermentation tanks in a honey state for further processing.
4. The fermentation process is carefully controlled until the optimal pH and sugar levels are achieved.

Pre-Drying and Final Drying:

1. After fermentation, the coffee is moved to patios for pre-drying, reducing moisture content and stopping fermentation.
2. It is then transferred to African beds, where it is dried slowly over several days to reach the ideal moisture level.

Quality Preservation:

Once the coffee reaches the correct moisture level, it is stored in GrainPro bags to maintain quality. Samples are taken for quality control before the coffee is sealed and stored to preserve freshness.