Filter Roast / Light - Medium
This is a limited release coffee from our long-term producer partner in El Salvador, Tomas Trigueros of Finca El Cipres. It is the first anaerobic natural we have ever had here at Chimney Fire Coffee, and we're super excited to share it with you!
But what makes this process so special? Tomas' son Andres explained what happens to the cherries after they're picked:
"Once they have been meticulously harvested, the cherries go directly into airtight barrels where anaerobic (without air) fermentation occurs for 72 hours. After the cherries are removed from the barrels, they are dried for four weeks in the cool air of the farm at 1700masl, rather than in lower altitudes at the mill. Each barrel holds roughly 300lbs (136kg) of coffee cherries."
Anaerobic fermentation is making waves in the speciality coffee industry, bringing new levels of sweetness and fruit-forward tastes to our cups. This lot from El Cipres is a beautiful example of the style, with tropical fruit notes of mango and papaya and a long, creamy finish.

The El Cipres farm is located on the slopes of the Santa Ana Volcano, at a height of 1,600 to 1,700 meters above sea level. Producer Don Tomas first planted the bourbon variety 10 years ago and has ensured an increase in quality year on year thanks to careful farm management and good agricultural practices. 

The coffee is protected by natural shade cover, including the surrounding mountains and Pepeto trees. Pepeto trees also provide excellent nutrients and organic matter for the soil through leaves falling and decomposing during pruning. This is a natural processed coffee, which means that during harvest season, the coffee cherries (the fruit that contains the coffee bean) are picked from the trees at the optimal time for ripeness, and taken to the drying patio where they are separated into groups depending on the level of ripeness. From here the coffee is then dried inside the cherry with careful temperature monitoring to ensure the correct moisture level is maintained. 

We are extremely pleased to work directly with Tomas, having visited his farm in 2019, and look forward to supporting the continued expansion of his farm.