El Salvador, Finca San Antonio, Natural Anaerobic

Highlights

“Carlos Pola grows this lot at Finca San Antonio near Juayúa, in El Salvador's Apaneca-Ilamatepec range, at 1,350 m. The cherries belong to the family's H2 Farm Hybrids, selected over decades from Caturra and Timor for leaf-rust resistance and cup quality. After selective handpicking they rest in sealed bags for three days of anaerobic fermentation, are sorted by flotation, then dry whole on raised beds for roughly 26 days before export through Cooperativa La Cuzcachapa. Sourced via Sucafina.”