This offering comes to us courtesy of Salvadorian producer Sara Hernandez of the Metapan region. Her farm, La Esperanza, is a single manzana of land with an average production of 13 quintales. Until this year she had been selling her coffee at very low prices, not as a microlot. Sara's process includes hand selection of only ripe cherries, depulping on the same day, and an average fermentation time of 7–15 hours. The coffee is then washed and placed on African beds for a period of 11–14 days until properly dried.
For more information on Salvadorian coffee, visit our El Salvador origin page.
