Ernesto's dream has always been to own a farm and produce excellent coffee; it's more than safe to say he's done it. At Finca El Bambu, Ernesto harvests only fully ripe cherries, and de-pulps them on the same day as harvest. If washed, the coffee is fermented for 14 hours in-tank before being dried. If honey processed, the coffee goes directly to the raised beds after de-pulping, for an average of 13-22 days.
For more information on El Salvadorian coffee, visit our El Salvador origin page.
