FAMILY:
Rubiaceae

GENRE:
Coffea

SPECIES:
Arabica

VARIETY:
Bourbon

ORIGIN:
Central-eastern area of the country, Department of San Vincente. Cultivation located on the slopes of the homonymous volcano.

ALTITUDE:
1.300-1.400 m. above sea level

SCREEN:
17+ S.H.G. (strictly High Grown)

HARVEST PERIOD:
December – January

PREPARATION:
By wet way with fermentation. A “washed” coffee is obtained. Subsequently it is exposed to the sun for drying.

DESCRIPTION:
Fine textured hazelnut-colored cream with reddish reflections. Intense aroma followed by a good and pleasant unimportant acidity. It has quite persistent citrus and honey notes.