Variety: Bourbon, Pacamara, Sarchimor, Pacas, Catuai and Caturra
Region: Apaneca, Ahuachapán, El Salvado
Harvest: November-March
Altitude: 1450-1780 meters
Soil: Volcanic loam
Process: Red cherries are classified and once processed mucilage covered beans are taken straight to the patio and placed on elevated table to be dried.
BACKGROUND DETAILS:
Cerro Las Ranas (the Hill of Frogs) coffee is named after the farm’s lagoon that is populated by thousands of frogs, located in Apaneca within the department of Ahuachapan, El Salvador. The coffee is produced by JASAL, a family owned operation where Jose Antonio Salaverria and his sons take great pride in their meticulous attention to detail, from year-round farm management to quality control in the cupping lab, and everything in between. In the pulped natural process (also called a honey process), JASAL pulps perfectly ripened cherries and then dries the coffee beans, still covered in mucilage, on clay patios while constantly turning the beans to ensure even drying.
