Origin: El Salvador
Farm/Region: Cerro El Aguila
Tasting Notes: Bright acidity, Ripe Raspberries, Cherries and Full bodies Dark Chocolate
Producer: Sierra Nevada
Processing: Natural
Altitude: 1500 MASL
Edward Newald Meza is a 4th generation Coffee Producer. Edwards 57-hectare farm is located in the region of Cerro El Aguila in the Canton Las Naranjos Zone. The farm is predominantly flat with a humid microclimate, where the average temperature is 22 degrees Celsius.
Natural processed coffee can also be called ‘Natural Sundried’ or ‘Dry Process’. Once the cherry has been picked it gets floated in water and sorted to remove any under-ripe or over- ripe fruit. Once complete the coffee is then taken to dry on either drying beds or patios.