El Salvador Fernando Alfaro 100% ARABICA

Like many coffee makers experimenting with extended fermentation techniques, Fernando's exact "recipe" is a closely guarded family secret. But what we do know: the process begins with the selective harvesting of ripe cherries from red bourbon trees. These undergo controlled fermentation for 192 hours with fungal and bacterial cultures, followed by slow drying on a raised bed for an average of 30 days. After drying, the coffee is left to rest for at least 60 days before secondary processing.

It's no secret, however, that our head roaster Vašek is a coffee virtuoso and you can always ask him about the recipe - the resulting flavor profile is a total blast - strawberry cake, dark rum and lime. All in all: coffee delight.