Milk Chocolate / Plum / Jam
It’s back! The last harvest, we had the 48hr version of this coffee, but this year we have the 120hr! This coffee is from Rodolfo Batlle and his family farm Finca El Salvador, which he is now running. It’s located on the top of Cerro El Aguila mountain in the Apaneca-Ilamatepec mountain at 1650masl and made up of the Red Bourbon variety. Like last year, it’s natural processed, but then with a pre anaerobic style fermentation for 120 hours right after picking! And like last year, it’s delicious with notes of milk chocolate and spiced plum jam.