EL SALVADOR | FINCA SAN ANTONIO GEISHA HYBRID WASHED | LIGHT ROAST
EL SALVADOR | FINCA SAN ANTONIO GEISHA HYBRID WASHED | LIGHT ROAST
EL SALVADOR | FINCA SAN ANTONIO GEISHA HYBRID WASHED | LIGHT ROAST
EL SALVADOR | FINCA SAN ANTONIO GEISHA HYBRID WASHED | LIGHT ROAST
EL SALVADOR | FINCA SAN ANTONIO GEISHA HYBRID WASHED | LIGHT ROAST
EL SALVADOR | FINCA SAN ANTONIO GEISHA HYBRID WASHED | LIGHT ROAST
EL SALVADOR | FINCA SAN ANTONIO GEISHA HYBRID WASHED | LIGHT ROAST
EL SALVADOR | FINCA SAN ANTONIO GEISHA HYBRID WASHED | LIGHT ROAST
EL SALVADOR | FINCA SAN ANTONIO GEISHA HYBRID WASHED | LIGHT ROAST
EL SALVADOR | FINCA SAN ANTONIO GEISHA HYBRID WASHED | LIGHT ROAST

EL SALVADOR | FINCA SAN ANTONIO GEISHA HYBRID WASHED | LIGHT ROAST

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  • COUNTRY: EL SALVADOR
    REGION: APANECA-ILAMATEPEC MOUNTAIN RANGE
    FARM: FINCA SAN ANTONIO, CUYANAUZUL ESTATE
    PRODUCER: JOSE GUILLEN
    ELEVATION: 1450 -1600 m.a.s.l.
    VARIETAL: GEISHA
    PROCESS: HYBRID WASHED
    IMPORTER: PMB
  • CUPPING NOTES:
    FINGER LIME
    APRICOT
    LEMON BALM

  • LIGHT ROAST
    FOR POUR OVER AND FILTER COFFEE

 

 

 

ABOUT THE PRODUCER

Jose Guillen a fifth-generation coffee producer from Cuyanauzul Estate Coffee Farms in El Salvador. His family has four farms which make the Cuyanauzul Estate: Finca La Dalia, Finca San Antonio, Finca El Mercurio and Finca Santa Teresa.

Since 2016 they have only produce specialty coffees picking only the ripest cherries, and it's the same year they decided to open their own micro-mill to start process they own specialty coffee. They branded their estates as “CUYANAUZUL” which is a Maya word that means snake of fire.

The farms are situated in the Apaneca-Ilamatepec mountain range where the altitude ranges between 1250-1600 MASL. They predominantly produce Bourbon and Pacamara varieties but also have small lots of Maracaturra, Geisha, SL-28, Tabi and Java Mocha varieties.

From the previous experiences, Jose Guillen collaborated with Danny Andrade and applied eight processing methods they had learnt at the bootcamp to produce 14 micro-lots from four different varietals.

The process of hybrid washed:

  • Whole coffee cherries Anaerobic fermentation for 24 hours
  • Pulp coffee cherries and place parchment in an open environment container with water for 24hours.
  • Rinse and dry parchments on raised beds for 2.5 weeks.


 


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