Finca La Benedición took 2nd place in the 2015 El Salvador Cup of Excellence competition, and the quality shown in the lots from here easily illustrates why it placed so high. Producer Ismael Flores grows mostly Pacamara, Bourbon, and Pacas on the 5 manzanas of Finca La Benedición, and he processes his coffees as Washed and Honeys, paying meticulous attention to his processes and displaying his passion for coffee. The Washed coffees are picked, depulped, fermented dry for 14–18 hours, and then dried for 13–20 days on patios. The Honeys are picked, depulped, and dried on raised beds for 13–20 days as well.
Sweet and tart with a smooth mouthfeel; lemon and toffee flavors with a peanut aftertaste.
This coffee is roasted to the end of the first crack. A nice medium roast that allows the flavor to fully develop but not over shadowed by darkness.
Finca La Benedicion.