El Salvador: El Limo - Natural Anaerobic - San Pacho

Sale price Price €14,90 Regular price

In the cup: Dark chocolate tones with notes stone fruit and hints of tropical sweetness. Some funky notes thanks to the anaerobic natural fermentation.

Cupping Score: 87.5

Mouthfeel: Round, layered.

Variety: San Pacho

Process: Anaerobic Natural

ProducerJose Enrique Gutierrez

Altitude: 1200 meters above sea level



This San Pacho Anaerobic Natural from Finca El Limo is the natural product of knowledge amassed over time. This knowledge – and the drive to innovate –  has been passed down to 2nd generation coffee producer Jose Enrique Gutierrez, who applies it to producing high quality specialty lots like this one.

His family produced coffee in the eastern region of El Salvador but left due to low coffee prices and a civil war in the 1980s. Nevertheless, coffee is Jose’s passion and, when he purchased his first farm in 2007, he did so with a specialty mindset.

Jose mixes traditional agronomic knowledge with his own ideas for more sustainable practices. The specialty industry provided a stable price that, with his quality production, enabled him to increase his land and purchase additional farms. Today, all of his farms, San Jose, El Limo, Las Brisas, El Horno and Los Cocos are focused on specialty production.

As he purchased each new farm, Jose renovated the farms and installed integrated farming systems that focused on sustainable, high quality production.

Finca El Limo, sits at 1,200 meters above sea level in the Apaneca-Ilamatepec mountain range. Coffee is shaded by Inga trees.

Jose encourages workers to plant beans between coffee rows. Beans provide additional food for employees and their families and fix nitrogen in the soil.

Cherry is handpicked at peak ripeness and delivered to the on-farm wet mill. At intake, workers visually handsort cherry to remove any damaged, underripe or overripe cherry.  Cherry is placed in airtight bags and sealed to ferment for 68 to 72 hours. Bags are kept under shade to control fermentation.

Following fermentation, cherry is transported to the El Carmen mill in Ataco to sundry on raised beds. Workers at the mill turn cherry  frequently to ensure even drying. It takes approximately 30 to 32 days for the cherry to dry.

San Pacho is a high-yielding dwarf variety that’s a cross between Caturra and San Bernardo varieties. The bean looks similar to Typica variety beans.