Los Azacuanes - El Salvador Filter

Carlos is heavily involved in production and has a particular interest in processing and fermentation. He produces natural, honey, and washed coffees and in this case a hybrid process. We first purchased Carlos’ coffee in 2020 and we’ve been in close contact ever since. Last year we commissioned their Pacamara to be processed with our own methodology applied and were so impressed with the results that we commissioned the project again this harvest. This time also with his Geisha crop! Two stages of fermentation were managed in the processing; an initial 24 hours of aerobic fermentation followed by 24 hours of anaerobic fermentation. The coffee was then slow-dried for approximately 40 days.