FES anaerobic 48 hours El Salvador
Finca El Salvador, FES, is a family farm run by Rodolfo Ruffatti located in the north face of Cerro El Aguila in the Ahuachapan / Apaneca-llamatepec mountain range of El Salvador.
The farm is located at an altitude range of about 1450 to 1640 meters above sea level and it is about 70 hectares.
Coffee is grown under shade trees with higher altitudes of the farm being reserved for these special lots and the lower parts planted with volume production and large lots.
Rodolfo and his team are also responsible for the processing.
Once the picking is done the cherries ferment in anaerobic conditions (without oxygen), promoting flavours and aroma compounds from the skin and the cherries to be absorbed into the bean.
After this, the cherries are left to dry on raised beds until achieving the right humidity levels.
This year, the team decided on two versions: a shorter anaerobic fermentation of 48 hours where subtles fruity notes are enhanced and a longer one, 120 hours, with more fermentation notes and intensified flavors.