Description
This crop comes from El Salvador’s most productive region, Santa Ana. Throughout the region, single producers, communities, and estates grow both traditional, new, and Kenyan varieties and then wash or dry coffees naturally. Washed coffees are the most commonly found in El Salvador, and typically the coffee is picked ripe and depulped the same day it’s harvested before being put in tanks to ferment in the open air for about 12–24 hours. The mucilage is washed off from the seeds, then the coffee is spread on patios or raised beds to dry, which takes up to 20 days!
