El Salvador San Ernesto is grown on the Urritas Estate farms in the Comasagua municipality of El Salvador. The coffee is high grown in tropical conditions, amongst a semi active volcanic region, creating an unparalleled habitat for speciality coffee! 
 
The San Ernesto farm in El Salvador is now in their sixth-generation of speciality coffee farmers, currently in the hands of brothers Enrique, Rene and Gustavo. Over the years, they have placed in the finals for the Cup of Excellence 7 times, as well as gaining accolades from trade bodies and national associations such as Exporter of the Year in 2015. San Ernesto has also recently been awarded the Denomination of Origin (DO). Certification, given to farms with guaranteed high quality and authentic characteristics of coffee from a particular geographical region.
 
The Urritas Estate is entirely Rainforest Alliance Certified and prides itself on constantly evolving environmentally, implementing Organic farming practices across all its farms. All coffee plants are 100% shade grown by native trees, these are planted every year to prevent erosion and provide natural weather barriers. The Estate is part of a UNESCO Biosphere Reserve and is home to 24 different species of native mammals, 259 species of insects and over 120 species of migratory birds. In total, they have over 170 acres of wild natural forest, providing the perfect environment for a truly authentic El Salvadoran coffee!
 
The cherries are handpicked and taken to the mill for processing. Once depulped the coffee is sent to fermentation tanks where it rests there for around 8 to 12 hours. The coffee beans are then washed and sent to clay brick patios for 10 days where the moisture content is constantly measured until it hits between 11.5% – 12.5%. The coffee is then stored and rested for 40 days ready for export.