Nectarine - Natural Sleeping Bag Process - El Salvador

ALTITUDE: 1200-1300 masl
ROAST LEVEL: light-medium
VARIETIES: anacafe, bourbon, catuaí, icatú, marselleza
TEXTURE: medium, wine-like body from the dry fermentation
ACIDITY: medium intensity, feels soft rather than sharp
AFTERTASTE: long and pleasant, not sharp or drying

Dossokam is produced by a family-run exporting mill with over 100 years of growing experience in cultivation, processing and exporting from the Ataco district in Apaneca-Ilamatepec. Their mill yields some of the highest-scoring coffees in El Salvador. Apaneca-Ilamatepec is a region renowned for a naturally excellent soil profile for Arabica coffee without additives being used.

Cherry is collected, sorted for density and maturity, then dried with limited oxygenation rolled up in a ‘sleeping bag’ technique which aids control over the dry fermentation and mitigates exposure to: temperature swings; humidity changes; aggressive winds, and rain during drying. Following the initial oxygen-scarce fermentation (tucked up in its sleeping bag), coffee is sun dried while spread on top of the unrolled ‘sleeping bag’. In evenings or in avoidance of adverse weather, coffee would be rolled back up to shelter it from the elements as required during drying.