Rosendo Recinos Flores has a 1.5-hectare farm located in Chalatenango, El Salvador.
He hand-picks ripe cherry very selectively, de-pulps the coffee the same day, and ferments it for 11–14 hours before washing it and placing it on raised beds to dry.
Depending on the weather, drying can take 12–15 days. Parchment coffee is stored in a warehouse until being moved by mule to a pickup area, then driven in a pickup to the exporter's collection point in Chalate, where it's sent off to the dry mill to be sorted, hulled, and bagged.
Flavour- Strawberry, Chocolate, Brown Sugar
Process Method- Natural
Why not add some delicious, premium Origin Tea to your order?