This carbonic maceration lot was created by renowned coffee producer, Gilberto Baraona in collaboration with our green bean partner, Project Origin. His coffee is grown, processed and dried atop the picturesque Tecapa mountain range, above the town of Berlin in Usulutan in the far east of El Salvador. In addition to undertaking experimental processing, Gilberto also grows exotic and rare varietals at his farm for the purpose of experimentation and conservation.
Sweet qualities of caramel and apricot are accompanied by citrus peel notes in this carbonic maceration processed bourbon from El Salvador.
Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.
|Process||Carbonic Maceration (Natural)|