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El Salvador – Bourbon Anaerobic – Light Roast

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:
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