EL SALVADOR BY FERNANDO AGUILAR
Before harvest, cherry brix readings are taken and are only harvested above a level of 24, sometimes reaching as high as 28-29. The cherries at this level are a deep red-purple colour. The cherries are de-pulped retaining a high amount of mucilage and then dried on raised beds for 22 days, including both sun and shade, a new method which Fernando is calling ‘Sol-Sambra’ drying.
Before harvest, cherry brix readings are taken and are only harvested above a level of 24, sometimes reaching as high as 28-29. The cherries at this level are a deep red-purple colour. The cherries are de-pulped retaining a high amount of mucilage and then dried on raised beds for 22 days, including both sun and shade, a new method which Fernando is calling ‘Sol-Sambra’ drying.
Before harvest, cherry brix readings are taken and are only harvested above a level of 24, sometimes reaching as high as 28-29. The cherries at this level are a deep red-purple colour. The cherries are de-pulped retaining a high amount of mucilage and then dried on raised beds for 22 days, including both sun and shade, a new method which Fernando is calling ‘Sol-Sambra’ drying.
WE LOVE THIS COFFEE BECAUSE IT’S A DELIGHT TO DRINK AS AN ESPRESSO AND TASTES DELISCIOUS AS A FLATWHITE. IF YOU ARE EVER UNSURE ABOUT THAT COFFEE TO BUY FROM OUR WEBSITE, START WITH THIS SINGLE ORIGIN.