Advent Calendar Day 24 - El Salvador Anaerobico COE

COFFEE: El Salvador Anaerobico

NOTES: Caramel, Cocoa and Berries

ROAST: Medium

Merry Christmas!  You made it this far and I saved the best for last.  This coffee hails from our coffee farm in El Salvador, Finca Argentina.  The varietal is H1 or Centroamericano and it was planted in one of the most challenging soils at our farm.  The varietal has thrived and has been delivering very tasty cups and nice yields for the last six years.  That's why we decided to use this selected cherries and try processing them in an anerobic way.  Basically, cherries were kept deprived of oxygen, inside plastic bags, for three days before depulping and processing.  The process develops some very interesting lactic flavours which led to our coffee placing in Cup of Excellence (COE).  This coffee was one of the top 24 coffees that year, as determined by the COE international jury.

So, what can you expect?  A great tasting coffee that is unique and strange but tasty and sweet and you won't be able to put it down.  I find a syrupy body, a bright acidity, tons of complexity and notes of stone fruit and blueberries with some floral undertones.  It is worth a sip to get that taste of the anaerobic process that seems to be becoming more popular with coffee roasters and producers alike.

• Country: El Salvador
• Region: Apaneca, Ahuachapan
• Producer: Mauricio Martinez
• Altitude: 1,250 masl
• Varietals: H1
• Process: Anaerobic