Size: 12 ounces
Guadalupe's entrance is flanked by 100 year old cedar trees, marking its historic provenance, and beyond the large shade trees are rows of Bourbon and Catuai coffee. Currently the Salaverrias' are returning the farm to a more traditional form of cultivation where they bend the vertical branches to run horizontally. This process takes decades to complete, but eventually helps to improve the quality and the yield of the trees. It is able to do so because of the larger root system of an older tree that supports the increased production area of 4 horizontals with 4 verticals each.
After the harvest, the coffee is processed at Las Cruces, one of the most modern facilities in El Salvador. The coffee is washed with mechanical washers which greatly reduces the amount of fresh water needed, and then sun dried on concrete patios. The coffee is then sorted no less than three times to remove any defects, before being shipped. The Las Cruces mill has a reputation for producing exceptional lots of coffee. Their processing expertise shows in this beautiful coffee.