This is a natural processed coffee from El Salvador and part of a dual release of another El Salvador. Both of these coffees are very bright and fruity, yet very different, highlighting their extended, meticulous, and unique processing methods.

Here is a deeper dive into the anaerobic natural process: After handpicking cherries and doing a quick sort to ensure ripeness and quality, coffees go into fermentation tanks void of oxygen for 72 hours; CO2 is released through a one-way valve. After this controlled fermentation coffees go onto raised beds intact (dry process) for roughly 2-3 weeks utilizing partial sun and air to dry while being stirred often to promote even drying.