The main cultivars grown by the producers we work with are different types of Bourbon, including the famous, ancient Bourbon Elite, and a hybrid they call San Francisco - a cross between the old Bourbon and Pacas (a dwarf Bourbon). Other common cultivars are Catuai, Pacamara, while some lots are a mix. We also source experimental lots of other, exotic cultivars.

In El Salvador, the producers we work with have implemented an impressive picking standard. They pick the ripest and most uniform selection of cherries compared to the other origins we source from. They allow cherries to mature well before starting the picking process. The cherry pickers are very well trained, and follow strict quality control protocols on selection and hand sorting.

They usually have one opening pass, where the amount and degree of ripeness is relatively low. They later continue with two main passes for the best selection, and then a fourth pass to clean and strip the trees. If maturation is optimal and uniform, they might only do three pickings per area. There is a period of three weeks in between every pass, so that the cherries can mature properly.

The producers normally employ permanent and temporary workers for the harvest season. In most cases, our producers hire locally. They try to inspire loyalty and quality by paying their workers well. They also hire managers who monitor picking and hand sorting before the coffees go into production.

In El Salvador, there are three processes for washed coffees: washed (lavado), soaked, and double soaked. Most wet mills use mechanical pulpers like a Jotagallo or an Ecopulper, which begin the process by taking off the skin and pulp. The second step, which is optional, is to mechanically remove the mucilage by spinning it quickly. This can remove 80-90% of the mucilage from the parchment, while the rest stays on during drying. This is the standard washed process, which is referred to as washed or ‘lavado’. In other origins, it is often called ‘white honey’.

Many of our coffees are soaked, meaning that the parchment is soaked overnight in clean water to remove any remaining mucilage, as an additional step. We like this process as it results in a transparent cup profile and more uniform drying.

The Jasal Group also processes coffees as double soaked. Here, the cherry is pulped but no mucilage is removed. The coffee is fermented overnight (or longer) under water, until the mucilage breaks down. It is then rinsed and washed in clean water, and soaked again for another 10 hours. The extra soaking results in a brighter and cleaner cup profile. This procedure is similar to how coffee is traditionally processed in Ethiopia. 

We have also been sourcing honey coffees from El Salvador. The producers keep all the mucilage on the beans (full honey), and dry the majority on raised beds in the sun. Some are dried on beds under shade and on patios.

As for naturals, most of these lots are also dried on raised beds in the sun or on beds under shade and on patios. Cherries for our anaerobic naturals are usually fermented in tanks for approximately as long as 80 hours, resulting in intense, fruity profiles.

Drying is traditionally done on concrete or clay patios, but many producers have also started using drying beds. The duration may vary depending on the altitude, as the temperatures are different. Many Central American coffees deteriorate quickly, even within 6 months of the harvest, possibly due to inconsistencies in the drying process. For this reason, we have consistently been in dialogue with the producers we work with to increase the duration and to try new approaches. In most cases, drying can be adjusted with layers on the beds, or by covering the parchment to let it rest and dry homogeneously.