This washed Pacamara lot comes to us courtesy of producer Rafael Alvares Hernandez of El Salvador's Chalatenango region. His farm, Finca La Esperanza, is a single, 9 year-old manzana parcel planted with Pacas and Pacamara. When it comes to harvest and process, Rafael adheres to the following practice:
Only ripe cherries are harvested and depulped on the same day with a manual depulper. The coffee is then set to ferment for an average of 22-23 hours before being washed and placed on raised beds where it spends an average of 9 days drying.
For more information on Salvadorian coffee, visit our El Salvador origin page.
