Puerto Arturo From EL SALVADORFlavour Notes:Mandarin, White Florals, Chocolate
Origin:Apaneca, Ahuachapan, Apaneca-Ilamatepec Mountain Range
Producer:Alvaro Moises & family (Zenith Coffee)
Processing:Natural, 48 hours maceration
Hand-picked coffee cherries are taken directly to the washing station for sorting of under ripe, over ripe and insect or pest damaged cherries. Only well ripened red cherries remain for pulping using a local Agard coffee pulper. Immediately after the pulping, coffee parchment is fermented under water for 48 hours, with fresh water being replaced after 24 hours. After fermentation the parchment is washed using clean water, then returned back to the tanks to be soaked again with fresh water for approximately four hours. The coffee parchment is then transferred to a skin drying stage where stirring the coffee parchment continuously by hand for another four hours is carried out under shade. The parchment is then transferred to the drying beds for the final drying stage. To maintain uniform drying among beans, the parchment coffee is set under the sun between the hours of 8:00 & 10:00am and the covered with nylon mesh between 11:00 & 3:00pm to prevent the coffee from overheating during the hottest part of the day. In the afternoon, the parchment coffee is uncovered for another two hours and then covered overnight from 6:00pm until the following morning. This year Shiferaw Jigso’s coffee took 10 days to reach the ideal moisture content of 10.0-10.5%.
Flavour Notes: Lime, Peach, Honeydew Melon
Origin: Kochere, Ethiopia
Farm / Washing Station: Shiferaw Jigso (Member of the Jabanto Group)
Processing: Washed. Fermented for 48 hours and resoaked. Dried on raised beds for 10 days.
Variety: Walichu, Kurume & JARC 74110 & 74112
Visit Ben Rahim
Ben Rahim roasts and brews fresh and delicious coffee. Vist us at one of our locations.