- Origin: El Salvador
- Varietal: Pacamara
- Process: Carbonic Maceration Natural
- Notes: Red Grape, Raspberry, Plum, chocolate syrup
- Roast: Espresso & Filter
Carbonic maceration natural - Coffee cherries are picked, sorted, and placed in the tanks still in cherry. The oxygen is removed and the tank is flushed with carbon dioxide (CO2) for a period of time. Then the coffee is dried on African raised beds for 30 or more days before stored and milled.