Messico Specialty Bourbon Typica

This coffee is from El Salvador, specifically the Ipaneca Ilamatepec region, at an altitude of 1,425 to 1,700 meters. It is a Yellow Caturra variety, manually selectively harvested, and processed using an OOTB natural anaerobic method followed by mountain dry drying.

• The process OOTB involves more than 300 hours of fermentation.
• Mountain dry method involves stacking coffee cherries into increasingly taller piles to slow drying and enhance fermentation, resulting in more fruity notes and higher acidity.