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El Salvador Anaerobic Fermentation San Eduardo

Brown sugar sweetness, nut notes like peanut oil and almond butter, indications of baking spice, black currant hint and candied nut finish. Big bodied. City to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Atiquizaya, Ahuachapán, Apaneca-llamatepec
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date June 2019 Arrival
Lot size 3
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Caturra
Grade SHG
Appearance .8 d/300gr, 16-18 screen - you'll see partial quaker beans, the light tan colored coffee, easily identified and can be culled from the roast
Roast Recommendations City to Full City+
Type Farm Gate
Recommended for Espresso Yes

San Eduardo is a 10.5 hectare farm in Ahuachapan region. Elevation at the farm is around 1350 meters above sea level, and while planted in a mix of cultivars, this lot is a Yellow Caturra separation. But that's not all that is unique about this coffee. Farm owner Jesus Agreda produced this small 3 bag lot by "anaerobic fermentation". For the most part, this process looks a lot like normal wet processing. The coffee cherry is depulped, fermented, and then dried - in this case on raised beds. But the fermentation step happens in closed, air-tight plastic containers rather than an open air tank, with a vent tube fitted to the lid to allow for off-gassing. The air-tight environment limits microbial activity responsible for breaking down the fruit sugars and pectins, and farmers usually extend the fermentation times from overnight to multiple days. This is a much more labor intensive process than traditional fermentation and difficult to scale up from small barrels considering you need to be able to seal off from the open air. It does have an affect on flavor though, and while the expectation might be for a more fruited cup, that's not always the result. This San Eduardo coffee isn't so fruited, but sweetness and finish are articulate and clean, with mild fruit and spice notes. And what's important in this case is that the other, traditional fermented coffees Jesus submitted for assessment scored below 85 points. On it's face, the anaerobic fermentation boosted the score by a couple of points, just enough to qualify for the intermediary's "Specialty" program, which tacks on a healthy financial premium for this lot. 

I enjoyed both of my roasts of this coffee, one a light City, the other nearing Full City roast level. City roasts are much more nutty smelling than when roasted a few shades darker, but the cup holds a more convincing level of acidity and is still quite sweet. The underlying sweetness is like brown sugar, a sort of semi-refined sweetness, with nut notes like peanut oil and almond butter. There's an indication of baking spice in the cooling cup, and the aftertaste has candied nut appeal. I didn't taste much in the way of fruit at City. But at Full City, a black currant note is glimpsed amidst a dominant dark chocolate cup character, and big body makes for a pleasing mouthfeel and long finishing flavors.