Black Natural processing consists of drying the cherries under shade conditions. Mauricio dries his coffees on a hillside with lots of wind, which helps to regulate moisture which can sit on the cherries drying in the shade. This means the coffee is more resistant to to over-fermentation, maintaining a clean cup while also gaining the benefits of drying slowly, making it a delicious example of El Salvadorian coffee.
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.
FARM Finca Himalaya
FARMER Mauricio Salaverria
PROCESS Black Natural
SUGGESTED START RECIPE:
Start with 50g water, pre-infuse 30 seconds, followed by 70g water, then three pours of 60g allowing the water to completely drain before adding each pour.