Double Soaked - Jotagallo eco-pulpers are used to remove the skin and pulp, but no mucilage. The parchment is then soaked for 10 hours in clean water to undergo natural fermentation. The water is removed and replaced with clean water for another 10 hour fermentation before being dried on raised beds.
Sweet and creamy with berry and currant fruit notes and a rounded nutty body
This lot, exclusive to us here at Rave, comes from a tiny 30 hectare farm in the west of El Salvador in a region known for it's fantastic soil. This is an ongoing project by JASAL exporters and DR Wakefield at Los Nogales and our 2nd year buying from them.
Jose Antonio Salaverria grew up surrounded by the fruits of this estate as it was the first farm his family bought. Through his family and JASAL many experimental lots have been produced this year. We've selected a double soaked process that highlights an El Salvador's natural nutty, creamy flavours while the processing brings out ripe fruits creating an extremely balanced cup.
in 24 to 28 seconds
65g coffee, coarsely ground
1 Litre of water at 93C
Steep for 4 minutes before stirring three times and letting the grinds settle to the bottom.