El Limo Red Icatu

TRACEABILITY:

FLAVOUR NOTES:

• CHERRY COLA
• JASMIN FLORALS
• MANDARIN

GEOGRAPHIC LOCATION

Country: El Salvador
Region: Apaneca-Ilamatepec
Farm: Finca El Limo
Farmer: Jose Enrique Gutierrez
Altitude: 1.200 m.a.s.l

GROWING CHARACTERISTICS

Varieties: Icatu
Drying: Sund-dried on Raised Beds
Processing: Anaerobic Natural

MORE INFORMATION

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.  Cherry is placed in airtight bags and sealed to ferment for 68 to 72 hours. Bags are kept under shade to control fermentation.

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.

Icatú was developed in Brazil by Instituto Agronômico de Campinas (IAC) and has been 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. The IAC released Icatú in 1993.