José Roberto Deraz has produced coffee since 2009, when he was given 500 coffee trees and asked his father for advice on how to plant and care for them. Now he grows coffee on 2 manzanas of land, once his coffee is picked ripe and depulped, it is fermented for 24–72 hours before being washed twice and dried on raised beds for 12–25 days.
Washed coffees are the most commonly found in El Salvador, and typically the coffee is picked ripe and depuled 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. A cross between Pacas and Maragogype developed by Instituto Salvadore de Investigaciones del Café (ISIC).
THE EXPERIENCE IN A CUP
Balanced and sweet with tart acidity, almond, cocoa and black tea flavors.