Fresh harvest from Finca El Salvador has arrived! This harvest we are kicking off with the first of four lots that we have ordered – Finca El Salvador 48 hour natural process! This coffee is mostly the Bourbon variety grown between 1500 and 1670 masl on the slopes of the Cerro el aguila mountain in Apaneca-Ilamatepec. This year, Rodolfo has taken over management of this farm from his father and is now officially a 6th generation coffee farmer. He also processed this coffee himself and to avoid using the overused, misleading anaerobic term he calls this a cherry maceration natural. The cherries are fermented in their own juice in a low oxygen environment for 48 hours and then dried on beds as a standard natural would be. Last year we had the 120 hours fermented version, but we’ve gone with the 48 hours to start things off. As you would expect it’s funky, with notes of dark chocolate bonbon and a sour-dough cinnamon bun with plum jam.