El Salvador - Finca Los Irayoles
MASL - 1250
Big lemon acidity and a creamy mouthfeel; caramel, floral potpourri and tropical fruits with a herbal finish.
The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers.
With 6,000 plants and only 2 manzanas of land, María Estela Aguilar is growing and processing about 23–25 quintales of Washed coffee per year. Even on such limited farmland, she is able to grow and separate out her lots of Pacas, Pacamara, and Catuai, which she picks ripe, depulps, ferments dry for 8–13 hours, and washes before laying the beans on patios to dry for 9–15 days.