ABSTRACT - LA HONDURITA, EL SALVADOR

This honey processed lot is from producer Fito Montiel's Finca La Hondurita in Chalatenango. The small 4.3ha farm ranges between elevations of 1,500 and 1,550masl.

Like many producers of coffees which experiment with extended fermentation techniques, Fernando's exact 'recipe' is a closely guarded family secret. But here's what we do know: the process starts with selective harvesting of ripe cherries from trees of the red bourbon varieity. These undergo a controlled fermentation for 192 hours with cultures of fungus and bacteria, followed by slow raised bed drying for an average of 30 days. After drying the coffee is rested for at least 60 days before secondary processing.

Coffee from El Salvador has a long standing history, and the first exploration happened in 1856. Today, with a focus on quality over quantity, 70% of coffee from El Salvador sells above commodity prices.