A Classic morning coffee from El Salvador goes great with Drip , filter and espresso coffee.

 

Farm: Finca La Trinidad | Mario Acosta and Family | Beneficio El Carmen

Area: Apaneca, Ahuachapán, El Salvador

Altitude: 1500 MASL

Processing Method: Natural

Variety:  Bourbon, Pacamara

Flavors: Chocolate, Plum, Grape

 

El Salvador is a country in renaissance when it comes to coffee.  Almost everybody here possesses the coffee know-how drawn from three or four generations. There are simply no limits to the ways this generation of El Salvadoran producers have embraced the specialty coffee market with the duality of tradition and innovation. This is certainly the case for Beneficio El Carmen where coffee is expertly processed in many numbers of ways and gently dried on clay patios and raised beds.

 

Fernando Alfaro, the fourth generation to run the family’s mill, works tirelessly with coffee coming from many estates. A combination of experience and a state-of-the-art cupping lab are used to make decisions about how to bring out the best in each coffee. This is exactly the case with this naturally processed coffee from a 50 acre farm called La Trinidad, which is located near the town of Apaneca in the Illamatepec mountain range within the department of Ahuachapán.

 

Through years of experience, they know this coffee responds exceptionally well to being processed naturally and the method also saves a tremendous amount of water resources, which is good for the environment. During the harvest a great deal of care and focus is dedicated to picking and delivering the best quality of cherries to Beneficio El Carmen where they are placed on raised beds and turned regularly for more than 25 days to ensure even drying.