Fully washed after pulping and fermenting. Dried on patios at Beneficio El Carmen
El Salvador is a country in renaissance when it comes to coffee. The civil war has been over for nearly three decades and subsequent decades of violence has begun to wane. Leaf rust is ever present, but renovation strategies have curbed the crisis. Everybody who manages their family’s coffee estate possesses the know-how drawn from three or four generations. There are simply no limits to the ways this generation of El Salvadoran producers has embraced the specialty coffee market with the duality of tradition and innovation. This is exactly the way Renato Arturo Romero has managed his 50-acre estate in the Illamatepec mountain range called Finca Lorena, which he inherited 42 years ago. He continues to cultivate traditional varieties like Pacamara and Bourbon and relies on shade trees to protect the ecology of the estate. During the harvest a great deal of care and focus is dedicated to picking and delivering the best quality of cherry to Beneficio El Carmen where the coffee is expertly delupled, fermented, washed, and gently dried on clay patios.