A classic Bourbon cultivar grown in El Salvador's northern mountains on the San Emilio Farm. This is a Pulp Natural processed coffee which means the slimy mucilage layer surrounding the beans is partially removed. The beans, still covered in some parchment are then laid to dry in the hot sun on raised screens. During the drying process, the parchment naturally falls away from the beans. Processing the beans this way generally results in a brighter cup. The Ancora Cupping Team found tons of flavors in this coffee including sweet molasses and chocolate along with citric notes. See if you can detect the hints of natural lime in the cup. A gorgeous and flavorful coffee. Most enjoyable.