Aníbal Luna has been working with the Honey process ever since she started growing coffee, claiming that when compared to the washed process, it is rather striking. Finca El Pozo is located in the foothiils of the mountains of Chalatenango, El Salvador. Here she maintains a strictly full-ripe harvest of cherries, pulps the coffee on the same day, and proceeds to dry them on raised beds for a period of 15-23 days.
For more information on coffee in El Salvador, visit our El Salvador origin page.
