{"product_id":"el-salvador-concepcion-de-ataco-apaneca-ilamatepec","title":"El Salvador, Concepción de Ataco, Apaneca-Ilamatepec","description":"\u003cp\u003e \u003cstrong\u003eRoasted coffee beans\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003cdiv class=\"flex max-w-full flex-col flex-grow\"\u003e\n\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"new-product-el-salvador-ojo-de-agua-anaerobic\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\n\u003ch3\u003e\n\n\u003cbr\u003e \u003cstrong\u003eEl Salvador, Concepción de Ataco, Apaneca-Ilamatepec\u003c\/strong\u003e\n\n\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eProducer:\u003c\/strong\u003e Single Estate, Finca Ojo de Agua (Agrícola San Agustín)\u003cbr\u003e \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,350 m above sea level\u003cbr\u003e \u003cstrong\u003eVariety:\u003c\/strong\u003e Bourbon (Arabica)\u003cbr\u003e \u003cstrong\u003eProcessing:\u003c\/strong\u003e Anaerobic natural process (192 hours of controlled fermentation)\u003cbr\u003e \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Apple, cinnamon, chocolate, nutty\u003c\/p\u003e\n\n\u003cp\u003e Finca Ojo de Agua is a small, 5.5 ha family farm in the Apaneca-Ilamatepec mountains, owned by the Alfaro family (Agrícola San Agustín), with generations of experience in growing, processing and exporting. The climate of Ataco at 1,325 m above sea level provides ideal conditions for growing Bourbon, Pacas and Gesha.\u003c\/p\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n \u003cp\u003eThe art of production at Ojo de Agua: Selectively hand-picked, fully ripe red Bourbon cherries undergo 192 hours of controlled fermentation with culture starters, followed by slow drying on raised beds for 25–30 days. The coffee then rests for at least 60 days before further processing – a method that highlights deep sweetness and complexity.\u003c\/p\u003e\n\n\u003cp\u003e The history of coffee in El Salvador dates back to the 18th century, but took off in the late 19th century. Today, the country focuses on quality over quantity, and a large portion of production is sold above commercial prices thanks to its high quality.\u003c\/p\u003e","brand":"Bellas Coffee Lab","offers":[{"title":"250 G","offer_id":56795680899404,"sku":null,"price":199.0,"currency_code":"DKK","in_stock":false},{"title":"1 KG","offer_id":56795681063244,"sku":null,"price":597.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0862\/6969\/0188\/files\/Render_Mockup_1920_1920_2025-11-09_4.png?v=1762623177","url":"https:\/\/bellascoffeelab.live\/en\/products\/el-salvador-concepcion-de-ataco-apaneca-ilamatepec","provider":"Bellas Coffee Lab","version":"1.0","type":"link"}