El Pedregal is a tablon (block) in side the greater San Francisco farm This coffees are grown at about 1400 MASL. It consists of 41 hectares in an area well known for sweet, delicate and classic El Salvadorian coffees. The cultivars grown is a mix of Bourbon and Hibrido de San Francisco (a local hybrid of the dwarf bourbon Pacas and old Bourbon Elite). The producer is innovative in ways of processing and farming. They separate everything by days of picking and do different processes, fermentation and drying techniques depending on capasity and potential of the particular lot. In this case it is mechanically demucilaged before it is soaked under clean water over night and then carefully dried on patio. They manage the drying times by building up layers and resting the coffees in piles.
Country: El Salvador
Region: Santa Ana
Elevation: 1,400 metres above sea level
Coffee Cultivar: Bourbon
Processing: Fully washed