About the coffee
The Finca El Salvador farm has been cared for by the Ruffatti family since 1930 by four generations. Today, the farm is run by Rodolfo, producing the most exciting and delicious coffee to come from El Salvador. Generations before Rodolfo planted Typica and Bourbon, but now the farm is home to various varieties, including Pink, Red and Orange Bourbon. Once picked, the Red Bourbon Cherries are processed anaerobically for 48 hrs, then dried on raised beds for two weeks. It's this process unique process that gives the coffee its exciting flavours.
48 Hour Anaerobic Maceration, Natural