El Salvador San Francisco anaerobic natural
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Product detailed description
Coffee from San Francisco? Don’t let the name fool you. These beans come from the Apaneca–Ilamatepec region of Central America. The Salaverría family manages farms across several parts of the country, including Atiquizaya, Concepción de Ataco, and Juayúa. They have also dedicated part of their land as a natural forest reserve and support projects focused on education and healthcare in local communities.
This lot is processed using the anaerobic natural method. Freshly picked cherries are placed in sealed tanks to ferment without oxygen. This slows microbial activity and preserves more natural sugars, helping maintain a clean and stable flavor profile. Once the fermentation reaches the right point, the cherries are moved to raised beds and dried in the sun. Regular turning prevents moisture pockets and keeps quality under control.
The result is a coffee with a syrupy texture and a clear chocolate note of high-quality cocoa. In the cup, a marked fermentation character comes through and pairs nicely with a hint of red fruit reminiscent of red grapes
country: El Salvador
region: Apaneca – Ilamatepec
farm: San Francisco / Andrés Salaverría
altitude: 1600 m a.s.l.
variety: Bourbon
classification: microlot
process: anaerobic natural
use: OMNI / for filter and espresso
taste profile: praline, cocoa, red grapes
producer: qb coffee s.r.o., Březová 621/62, Brno Jundrov 63700
Additional parameters
| Category: | Coffee |
|---|---|
| country of origin: | El Salvador |
| processing method: | anaerobic natural |
| preparation method: | filter/espresso, filter, espresso |
| taste profile: | sweet, chocolate |
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