PSYCHEDELIC | El Limo Anaerobic - El Salvador


Additional information

Weight 250 g

anaerobic natural


Red Icatu


Apaneca-Ilamatepec, El Salvador


Whole Beans, French Press, V60, Aeropress, Automatic Dripper, Bialetti

coffee info

Finally! A new psychedelic coffee has arrived in the roastery! Apparently the previous Pegasing was too crazy for it to fly off the shelves.

Some info about the coffee: the cherry is handpicked at peak ripeness and delivered to the on-farm wet mill. At intake, workers visually hand sort cherry to remove any damaged, underripe or overripe cherry.  It is then placed in airtight bags and sealed to ferment for 68 to 72 hours. This makes it hella fermenty!

Following fermentation, cherry is transported to the El Carmen mill in Ataco to sundry on raised beds. Workers at the mill turn cherry to frequently to ensure even drying. It takes approximately 30 to 32 days for cherry to dry.

Oh and it's a red Icatu variety! Icatú was developed in Brazil by Instituto Agronômico de Campinas (IAC) and has been widely selected for its high production and good disease resistance. It was developed by crossing Robusta and Yellow Bourbon, and then crossing the offspring with Mundo Novo.

why we picked this coffee

Even though it's a second gen Robusta bastard-child, it doesn't tast like the smell of doing donuts in your neighbourhood parking lot. Au contraire, au contraire! Find notes of starfruit and orange zest! This coffee is so f*cking juicy we created a new word for it!

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