El Salvador is a country in renaissance when it comes to coffee. There are simply no limits to the ways this generation of El Salvadoran producers have embraced the specialty coffee market with the duality of tradition and innovation.
Fernando Alfaro, combines his experience and a state-of-the-art cupping lab to make decisions about how to bring out the best in each coffee. This coffee from a 50 acre farm called La Trinidad responds exceptionally well to being processed naturally. The method also saves a tremendous amount of water resources, which is good for the environment.
During the harvest a great deal of care and focus is dedicated to picking and delivering the best quality of cherries to Beneficio El Carmen where it is placed on raised beds and turned regularly for more than 25 days to ensure even drying.