El Salvador Mirimar Anaerobic Fermentation Natural

Finca Miramar is a new farm established by Fernando Alfaro in the village of Santa Tecla on the San Salvador Volcano. Fernando and his family fully renovated this farm in order to produce boutique micro lots for the specialty market. 

This particular lot is an anaerobically fermented natural process coffee. The cherries from were placed in airtight barrels for 96 hours with selected microbes and carefully controlled temperature to ensure a precise fermentation. Next the cherries were placed on raised beds and turned regularly for more than 30 days to ensure gentle and even drying.  The processing method is innovative and also saves a tremendous amount of water resources, which is good for the environment.

This method of processing produces loads of interesting flavours with the fermentation giving a boozy, stewed fruit quality.  Expect cherry liquor and almond with a sweet, syrupy body.