
Origin
Apaneca, El Salvador

Altitude
1700 MASL

Process
Natural

Red Grape, Fig Newton
Apaneca is in western El Salvador, near the Honduran border, and is renowned for its unique microclimate and high-quality coffee. The team hand-picks the ripest cherries and sorts only the highest-quality cherries. The fruit is then fermented anaerobically for 4 to 12 days, allowing a wide modulation of flavor development. Look for intense flavors of red grapes, Concord jelly, and Fig Newtons.
We recommend resting fresh coffee before drinking it. This allows the volatility of the roast time to subside, and the sweetness and character to shine. For best results, rest washed coffees for 5–10 days, natural coffees for 10–15 days, and experimental processed coffees for 15–30 days.