El Salvador / El Corozo

This is a Geisha coffee from Fernando Lima of El Salvador!

Unlike the so-called "bright, jasmine-like" Geisha coffees, this one has a different flavor profile, boasting a wonderful impression of sweet, ripe fruit, a clear flavor, and a rounded, creamy texture.

Tasting Note...
Sakuranbo, Yellow Peach, Honey, Creamy, Smooth

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As an aside,

When I saw the green beans that arrived from the importer this time, their appearance clearly showed the reddish silver skin characteristic of natural process (based on my experience and speculation). So, I asked the importer, "Is this washed? Is it not natural?"

The importer responded sincerely and contacted Mr. Lima for confirmation. We received the following answer:

"This washed process was done in the same way as the 2020 award-winning one.

It's the same method used when it scored 90.5 points and won the Presidential Award.

The cherries are placed in GrainPro bags and fermented aerobically without sealing them. Then, they are rested for 48 hours in an environment maintained at approximately 10 degrees Celsius (fermentation state).

The purpose of this is to allow the mucilage to penetrate further into the parchment.

After that, they are washed with water and fermented in a fermentation tank for 24 hours.

Because of this process, even though it's washed, it has this color."

This is what happened.

Grateful for reliable importers and producers...!

Please enjoy Mr. Lima's Geisha coffee!

Roast Level：Light Roast
焙煎度合い：浅煎り
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【Country】El Salvador
【Region】Apaneca
【Farm】El Corozo
【Producer】Fernando Lima
【Process】Washed
【Variety】Geisha
【Altitude】1900m
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Fernando serves as a director of El Salvador's largest processing plant (equivalent to an agricultural cooperative in Japan).

He also owns and manages numerous farms of his own.

(Las Raderas, Campanela, Santa Elena, Santa Josefita, Andalusia, etc.)

I grew up in a large family with 14 siblings. My father was very strict, and my mother was also firm about discipline.

My father was a doctor, so the coffee business was a side job.

However, my family had been involved in coffee for 150 years, so it was already a tradition.

I, myself, loved nature from a young age, so I quickly became engrossed in the farm. I started participating in cultivation at 14, and after school, my father often took me to the farm.

Even during the civil war, I would visit the mountainous areas, which were inherently dangerous, to care for the farm every day.

I remember gunshots ringing outside our house at night back then, but in the morning, life would resume as if nothing had happened.