Leonisio Guilleén Reyes has been producing coffee from his farm Finca La Torera using very involved and selective processes. He harvests all coffee by hand, instructing everone involved to choose only the ripest cherries for processing. If washed, the coffee remains in-sack to ferment for up to 10 hours before being depulped, washed, and placed on the patio for drying. If honey processed, the coffee is depulped immiediately after harvest and placed on the patio to dry as a honey with its sugary muscilage still clinging to the parchment.
For more information on El Salvadorian coffees, visit our El Salvador origin page.
