This coffee presents a unique fruit forward taste, that uses the natural fermentation method…keeping the bean inside of the fruit for the entire drying process. This technique usually takes up to 6 weeks to complete, and is one of the oldest, more traditional coffee preparations used.
During this process, the increased interaction between fruit and bean yields coffee that sports a fruitier flavor compared to washed coffee. On top of that, the fruit on sun-drying process also makes natural coffee offer a more fermented, rich and heavy-bodied flavor.
Los Chelazos refers to the people who live in Chalatenango, a northern district of El Salvador bordering with Honduras. This coffee is sourced from two main cantons: Citalá and La Palma, both are part of the Montecristo Trifinio, a tri-border national park shared between El Salvador, Guatemala and Honduras. Designated as a biosphere reserve in 2011, this is a protected area of incredibly rich biodiversity.
Flavor Notes: Blueberry, Honey, Lemon | Scale 1–10: Acidity 7, Body 7, Sweetness 6, Roast 2
- Revised Product Name:
- Los Chelazos Natural Coffee
- Revised Description:
- Los Chelazos Natural coffee presents a uniquefruity flavor profile that uses the natural fermentation method, which keeps the bean inside of the fruit for the entire drying process. This technique usually takes up to 6 weeks to complete, and is one o
- Flavor Category:
- Fruity
- Acidity:
- High
- Body:
- Heavy
- Sweetness:
- Medium
- Roast:
- Light
