Eugenia Nohemy Díaz owns a 3-manzana farm called La Montañita, where she grows both Pacas and Pacamara varieties. To produce her Washed lots, the coffee is picked ripe and depulped the same day. After fermentation, it is washed three times, then laid to dry on patios and raised beds for 8–15 days.
Washed coffees are the most commonly found in El Salvador, and typically the coffee is picked ripe and depulped 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.
In the cup we loved the sweetness with fruit acidity and a heavy syrupy mouthfeel, finishing with toffee, and caramel flavours.