Region: Cerro El Aguila, El Salvador
Process: Natural
Varietal: Bourbon, Pacas
Elevation: 1,400 –1500 MASL
The Producer:
Edward Newald Meza is a 4th generation Coffee Producer. Edwards 57-hectare farm is located in the region of Cerro El Aguila in the Canton Las Naranjos Zone. The farm is predominantly flat with a humid microclimate, where the average temperature is 22 degrees Celsius.
The Process:
Natural processed coffee can also be called ‘Natural Sundried’ or ‘Dry Process’. Once the cherry has been picked it gets floated in water and sorted to remove any under-ripe or over-ripe fruit. Once complete the coffee is then taken to dry on either drying beds or patios.
DOSE: 20G
YIELD: 40G
TIME: 25-30Sec
