El Salvador Guanacaste 120N

“Guanacaste is a tree, one of the largest species growing along the volcanic mountain range of Central America's Pacific coast. During the rainy season, it stores water deep within its root system and gradually releases it throughout the dry season, helping sustain topsoil microorganisms and the root systems of surrounding plants while refreshing the environment.

Ancient Salvadorans would gather beneath the Guanacaste tree, known as Huanacaxtl in ancient Nahuatl. The name later became Guanacaste in Spanish and Conacaste, as the tree is commonly called in El Salvador today. These giant trees release moisture through their expansive canopies, cooling the surrounding area and creating a microclimate several degrees cooler than nearby unshaded land.

According to local tradition, this is the origin of the nickname Guanacos for Salvadorans - people who gathered beneath the Guanacaste tree.

Our goal is to reforest the farm with native tree species, and one of the forest giants we are planting is the Guanacaste, or Conacaste. In addition to its impressive size, it is a nitrogen-fixing and carbon-sequestering legume tree that produces edible seeds. Because of its ecological importance and cultural significance, we decided to plant it and name our farm after it,” Rodolfo shared.

This Bourbon undergoes a 120-hour (five days) maceration process, remaining in the cherry with full skin contact throughout fermentation. During these five days in a low-oxygen environment, aromatic compounds are transferred from the fruit's skin and pulp into the bean.

After maceration, the cherries are dried whole on raised beds or patios, depending on availability, using what is known as the natural process. This style of coffee may be described as a fermented natural, skin-contact natural, or anaerobic natural.