El Salvador – Bourbon Anaerobic
In this anaerobic process, coffee cherries are macerated for 120 hours inside sealed bags, with minimal presence of oxygen.
This method enhances intense fruity and almost wild flavors.
- Producer: Rodolfo Ruffatti
- Farm: El Salvador
- Variety: BOURBON
- Process: Natural Anaerobic
- Region: Ahuchapan
- Altitude: 1400 - 1600m
- Whole Beans / Grind:
- Sweetness:
- Acidity:
- Body:
- Bitterness:
