El Salvador — FES Kombiscus 96 Hour NaturalShop now
El Salvador — FES Kombiscus 96 Hour Natural
Tastes like
Almond + Cranberry + Juicy
Producer
Finca El Salvador
Region
Santa Ana, western El Salvador
Variety
Red Bourbon
Terroir
1700 masl, temperate tropical climate
Process
Natural, Assisted Fermentation
Tastes like
Almond + Cranberry + Juicy
Finca El Salvador Kombiscus 96 Hour Natural
With a burgeoning reputation for consistently high-quality coffees, this leading Salvadoran coffee farm is diversifying it's crop. Hibiscus has proven a hugely successful addition at mid-elevation and this, in the form of hibiscus tea, was added to the fermentation process of this coffee.
The hibiscus tea was fermented along with Jun Kombucha (green tea and honey), creating hibiscus kombucha. This was then added to ripe coffee cherries for a further 96-hour fermentation before the cherries were dried on raised beds in cherry.
This natural drying process, in addition to the hibiscus kombucha fermentation, has produced a coffee of complex, prominent fruit flavours and intense floral aromas. Yet another exceptional expression of Salvadoran coffee from this esteemed farm that is becoming a hub of post-harvest innovation.
If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.
Recommended brewing
Best
Pour Over with
Great Filter
Very good Espresso
Grind settings
Kinu M47 —
Set dial to zero
Turn two and three-quarter turns
For naturally processed coffees, grind slightly coarser.
Finca El Salvador Kombiscus 96 Hour Natural The Producer
Arriving from Italy in the 1920s, Luigi Risso had grand plans to open an espresso bar in San Salvador. Quickly, his heart lead him away from the bright lights of the city and up into the coffee-growing hills of the Apaneca-Ilamatepec mountain range. It was here he founded Finca El Salvador.
A century and five generations on, Luigi's great-great-grandson Rodolfo Ruffatti is at the helm. Taking over full-time management of the farm in 2020 after his father's retirement, Rodolfo has set about splitting the farm into 50% micro-lot and exotic varietals, 50% high volume pulped natural and natural lots.
Rodolfo's work is producing really exceptional coffees, over the past few years we've enjoyed a number of beautiful examples from Finca El Salvador.
