El Salvador Fernando Alfaro Natural Anaerobic Nº.226
El Salvador Fernando Alfaro Natural Anaerobic Nº.226
El Salvador Fernando Alfaro Natural Anaerobic Nº.226
El Salvador Fernando Alfaro Natural Anaerobic Nº.226
El Salvador Fernando Alfaro Natural Anaerobic Nº.226

El Salvador Fernando Alfaro Natural Anaerobic Nº.226

From £10.95

Tastes Like:

Passionfruit, White Grape & Honey

Roast:

Fernando Alfaro is a fourth generation coffee farmer pushing the boundaries of coffee flavour and cup quality through experiments in fermentation and drying methods. Read more

About El Salvador Fernando Alfaro Natural Anaerobic Nº.226

Fernando Alfaro is a fourth generation coffee farmer pushing the boundaries of coffee flavour and cup quality through experiments in fermentation and drying methods.

His farm, El Cocal, in El Salvador is one of a few his family own, and they undertake different experiments on each. It is a great way of diversifying their coffee offer so that the risk is spread between more classic and unusual flavour profiles produced on the farm. The latter of which are risky, but typical fetch much higher prices.

 

Size: SMALL 250g

£10.95
£37.75

Grind: WHOLE BEAN

Whole Bean If you grind your own beans
Cafetiere Suitable for Cafetiere & Chemex, coarse grind
Filter Suitable for Drip & V60 filters, Aeropress & Stovetop
Espresso Suitable for Espresso machines (for DeLonghi choose Filter grind)
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Apaneca-Llamatepec Biosphere Reserve

Process

Natural Anaerobic

Producers

Fernando Alfaro

Grown

El Cocal Farm

Altitude

1250m

Varietals

Red Bourbon

Fernando Alfaro’s coffee is grown on the El Cocal farm in the Apaneca Llamatepec mountain range in Western El Salvador, near the Guatamalan border. The farm is 10.5 hectares in size and specialises in the growth of Bourbon, Pacas and Gesha. As farmers begin more elaborate experimentation with their coffees, we are seeing more terminology being used to describe ‘processing’ methods. In years gone by we have separated coffees into washed, semi-washed and natural, but now there are many more iterations of these. There is also a distinction between how the coffee cherry is initially fermented, and then how the coffee is dried. In the case of Fernando Alfaro’s coffee, we have used the term ‘anaerobic natural processing’ to describe how the coffee is handled after picking. This involves, storing the ripe cherry in an oxygen-free (anaerobic) environment for 192 hours. The cherries are then dried as whole fruits on raised beds for up to 30 days (natural). The coffee is ‘rested’ for a further 60 days before being dry milled and packaged for shipment.

Ash says...

The notes of white grape, tropical fruit and honey are reminiscent of a fine dessert wine!

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