San Carlos State Central Valley / Marsellesa / Washed Sun Dried
Reference:
09.018.18
| Farm | Central Valley |
| Origin | El Salvador |
| Estate | San Carlos |
| Producers | Santuario Borgonovo Innovation Center |
| Varietal | Marsellesa |
| Process | Washed Fermented |
| Coffee Area | 75 Hectares |
| Altitude | 1.320 m.a.s.l. |
| Rainfall in mm. | 2000 mm. |
| Average Annual Temperature | 24 ºC |
| Cupping Notes | Almond, nuts, chocolate, medium body, low acidity, clean cup |
Washed Fermented Process
-Cherries are harvested above 19 brix
-Cherries are soaked in water for 1 hours (Cleaning, sorting , hydrating)
-Coffee depulped leaving 25% of mucilage
-Coffee is fermented (Aerobic 8 hrs)
-Initial sun dried on African beds for 10 days (under shade)
-Final drying on fluid bed dryers for 4 days
-Initial stabilization under shade fique bags (4 days)
-Coffee is finally stored on grain pro bags for the final stabilization (10 days)
-Coffees are cupped lots conformed, and samples selected for shipping.
