We’ve already said it once, but we need to say it again. THESE BEANS ARE HUGE.
Okay, now that we’ve gotten that out of the way, maybe you should just head over to instagram for a quick second and take a look at the farmer, José Francisco Recinos who grows these coffee cherries on his tiny little 1.5 manzanas of farmland in the hills of the Metápan region of El Salvador. Yes, we know, manzana means apple in Spanish, but apparently it is also a unit of measurement that equals something around 2.064 acres. We’ll let you dive deeper into that bizarre measurement yourself.
Anyhow… José is a coffee guru and a guy who truly loves life. He’s been growing beans for some time now and has even come home with the Salvadorian Cup of Excellence award in the past. His process involves picking the ripe Pacamara cherries, de-pulping them and then allowing them to ferment in sacks for around 14-18 hours before laying them out in drying beds for anywhere from 13-20 days.
The result is a smooth, creamy coffee with notes of almonds, meyer lemons, and papaya, completed with flavor of mango, brown sugar, coconut, and just a little bit of heaven.
Oh. Did we mention, these are huge f’ing beans?