Origin Coffee - El Salvador Santa Elena Washed

Tasting Notes: Clementine, Plum, Sugarcane.

Once the cherries were picked, they’re floated to remove immature or defected coffees. They’re then depulped and the coffees are submerged in local spring water to ferment for 12 – 18 hours. The submersion offers more clarity and crisp acidity to the coffee. After fermentation, the coffee is moved to raised drying bed for a further 18 days.