Finca El Cocal is the farm of the Alfaro-family in Los Tablon. This coffee is a boozy and fruity example of how high-quality coffee like the gesha variety can be enhanced with new and science-driven processing methods.

First a bit of backstory. El Salvador used to be one of the worlds largest coffee-producing countries, but they were hit hard by a disease known as coffee leaf rust which devestated several farms. Since then a lot of farms have pivoted from volume to quality to recoup some of their losses. The Alfaro-family is one such producer. They planted gesha trees and have invested heavily in new techniques and infrastructure.

Cherries are handpicked and delivered to Beneficio El Carmen for processing. The cherries are rinsed and placed in airtight tanks for anaerobic fermentation for 168 hours. After this the cherries are placed on raised beds and dried for 28 to 30 days. 

This process makes the coffee boozy, sweet and supercharges the natural aroma and florals of the gesha.

Sweet cherries, cocoa, honey