This coffee is from the El Carmen estate near Ataco village in El Salvador, produced under approximately 60% shade cover as part of the Mesoamerican Biological Corridor. The coffee is grown from the Elite Bourbon varietal, a newer variety with longer beans than standard Bourbon, planted across 10 hectares. Cherries undergo anaerobic natural processing with 192 hours of sealed fermentation using mountain microorganisms, fungus, and bacteria, followed by 25-30 days of sun drying on raised beds. The estate was founded in the mid-19th century and is currently managed by Fernando Alfaro, the fourth generation of his family to farm coffee at this location.
