Apaneca is located in western El Salvador, near the Honduran border. The area's unique microclimate promotes sugar concentration in the cherries. The ripest cherries are hand-picked and floated to sort the highest-quality cherries. They're then fermented anaerobically for 4 to 12 days at 18 to 21°C, allowing for a wide modulation of the process and achieving a high level of flavor development. The cherries are dried for 20 to 25 days to 10-11% moisture. Look for intense fruit and elegant floral notes, leading to flavors of red grape, concord jelly, and Fig Newton, and a dark chocolate finish.