The Finca El Salvador FES is located on the north face of Cerro del Águila in Ahuachapán .
Rodolfo Ruffatti runs the family farm that his great-grandfather acquired in 1934 just arrived from Torino, Italy.
The coffee trees grow in the shade and the part with the highest altitude is reserved for these more special lots.
Ruffatti and his team are also responsible for the processing.
The cherries, once selected, are fermented under anaerobic conditions (without oxygen).
This technique causes the grain to absorb different components from both the cherry and the peel.
Later it is dried in raised beds.
From these particular batches we have chosen two identical batches with the striking difference of 48 and 120 hours in anaerobic fermentation.
The first with subtle fruity notes and the second where the intensity of the flavors is magnified.
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