This coffee is the creation of a unique African-style processing approach called the “Ethiopia Process,” sourced by the Aida Batlle Selection (ABS) program. This coffee was grown on one of Batlle's farms - Finca San Pedro, located on the slopes of Volcán de Santa Ana.

Cup Characteristics: Flavors of apple butter, brown sugar & honey crisp cereal

Producer: Aida Batlle || Finca San Pedro

Region: Santa Ana, El Salvador

Variety: Bourbon, Pacas

Altitude: 1400 - 1700 meters

Harvest: November - March

Soil: Volcanic loam

Process: Washed - ABS Ethiopia Process. Underwater Fermentation with a Post-Fermentation soak, aka “Ethiopia Process.” Mucilage covered beans are totally submerged in water for 48 hours with a mild washing every 12 hours, after which, the mucilage is totally removed and the parchment is soaked in fresh water for another 24 hours and then placed on African drying beds.