Roberto Landaverde, El Salvador - Espresso Roast
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Before starting to produce specialty coffee, Roberto Landaverde worked and produced coffee for his survival. With his production and the prices that he received, he had barely anything left over to invest back into his farm. The incomes were just enough to pay his workers and to purchase his fertilization products. His main motivation to start producing specialty coffee was to receive higher prices for his coffee. Now, he has enough money to cover other necessities for the farm and his family. He now has greater opportunity to improve his quality of life, and to grow personally and professionally. The specialty coffee market has caused Roberto to put more effort into his farm, he has improved fertilization processes and plague control to ensure healthy trees and high-quality coffee. More than the money, he’s proud of his work and the farm that he has built. Now he feels that he has a big compromise, and he can’t let down the people that consume his coffee.
Processing Method - Washed and naturally fermented for 24 hours at his micro-mill.
Drying Method - Sun-dried on raised-beds and concrete patios for 13 days on average.