EL SALVADOR EL BARRANCON

Jose Hernandez owns two farms, growing mainly Pacamara, Bourbon, and Pacas varieties. He produces Washed and Honey process coffees using a three-tier drying system.

After picking and depulping the coffee, it ferments dry for 28-30 hours, then is washed or placed on raised beds for Semi-Washed process.

The coffee dries for 4 days on the lowest tier, 5-6 days on the middle, and 5 days in full sun on the top, with frequent movement to ensure even drying.