La Divina, is situated in Palo Campana in the Santa Ana region, known for having harvesting conditions leading to a more intensive taste with a higher acidity than the other regions of El Salvador. The soil, the weather conditions and the unique varieties in harmony with the harvesting process give an unusually interesting cup.
The pickers in La Divina are well-trained and pick only ripe berries. The berries are sorted by hand before they are sent to the washing station Las Lajas in the afternoon.
The coffee is then fermented at Las Lajas for six to eight hours before it is washed and once again sorted, this time according to density. The coffee is then sundried on a patio made of clay for 8-12 days.
The coffee has a sweet fruity aroma, filled with citrusy & pear sweetness, finish with the roasted hazelnuts aftertaste & creamy mouthfeel. A great coffee to slowly enjoy in the afternoon.
Brewing Recipe :
1 : 15
18th of January
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