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EL SALVADOR - SIERRA NEVADA (BURUNDI PROCESS)

EL SALVADOR - SIERRA NEVADA (BURUNDI PROCESS)

Red Apple + Maple Syrup

We love Aida Batlle, and this is our fourth year buying coffee from this farm she manages, and our third year with this unique form of processing. With incredible flavours of red apple and maple syrup. an amazing example of the quality Aida Batlle and her ABS program represents.

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Red Apple + Maple Syrup

COUNTRY: El Salvador
REGION: Sonsonete
CULTIVAR: Bourbon 
PROCESSING: Burundi Process

This is our fourth year sourcing this coffee from the Aida Batlle Selection (ABS) program and our third year with this unique post-harvest processing. Aida Batlle is at the forefront of post-harvest techniques, paving the way for the modern processing movement—one based on experimentation, trial and error, and the pursuit of more: more consistency, more exploration, and more flavour. 

The ABS program aims to incentivize and educate producers, millers, and exporters to enter the high-end specialty coffee market, while also leveraging the price premiums offered to this market, ensuring coffee farming remains a viable livelihood. They work on helping farmers understand what cherries to pick and offering advice on wet mills, before moving onto providing guidance on wet processing methods and optimising drying. At the dry mills they work on cupping lab equipment, protocols, and adhering to (or exceeding!) SCA protocol. All dry mill equipment preparations are inspected and verified to ensure ABS standards are upheld. Subsequent guidance is provided back to the farmer, wet, and dry mills, including transparency on commercial prices, with further extensive transparency on all levels of the supply chain provided by ECOM’s Sustainable Management Services (SMS) program. 

The processing method for this coffee is quite unique. Once picked the coffee undergoes a 24-hour dry fermentation, with the coffee washed at the 12-hour mark. ‘Washed’ here means they add a little freshwater and turn the cherries with a wooden paddle. The cherries then spend 24 hours in an underwater fermentation, again washed every 12 hours. The coffee then goes back to the fermentation tank to soak in more freshwater for a final 24 hours before being placed on raised drying beds under shade cloth and polycarbonate roofing. It’s an intense process that leads to incredible flavour, showcased through this coffee with bursts of red apple and maple syrup. This is an amazing example of the quality Aida and her ABS program represents.

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