Pioneer

Ulises Lemus owns a small farm called Finca San Francisco, where he grows Pacas variety in the Chalatenango region of El Salvador. 

On this particular farm, the coffee cherries are carefully selected when fully ripe. The processing method varies depending on the desired outcome, for washed coffee, the cherries undergo dry fermentation for 16-20 hours, while for natural coffee, they are immediately placed on raised beds after sorting and left to dry for approximately 14-18 days, depending on weather conditions.

In El Salvador, natural-process specialty coffees are still a relatively new concept but are gaining popularity. The process involves picking fully ripe cherries and meticulously sorting them for quality. These selected cherries are then spread out on raised beds or patios to undergo a drying period that can extend for a month or even longer.

Notably, this particular coffee was intentionally processed using anaerobic fermentation. The method involves sealing freshly harvested cherries inside a container or bag for a specific period, resulting in distinctive flavour characteristics. This is the second coffee this year to undergo such fermentation, and the feedback from the first batch was overwhelmingly positive.

During the cupping process, the coffee exhibited delightful winey fruit acidity, accompanied by an almost perfume-like aroma. The experience culminated in a sweet berry flavour and hints of chocolate, leaving a truly memorable impression.