From the slopes of the Santa Ana Volcano in the Palo Campana region in El Salvador comes a new coffee by producer Jamie Catota on his farm Miramar. It’s made up of Red Bourbon and a little Typica variety and grown at 1650masl. This coffee comes to us through Rodolfo and his team at Productor coffee who processed this coffee themselves, carrying out a 120-hour anaerobic fermentation before drying the cherries on raised beds. Rodolfo did his first natural fermentation at Miramar back in 2013 and after some time apart he is happy to be working with them again. This combination of high-quality farming and processing has paid off because this coffee is super sweet with notes of chocolate bonbon, overripe banana, and a stone fruit acidity!