José Enrique Gutierrez's farm named El Limo is located in the Apaneca-Ilamatepec mountain range in the western part of El Salvador, at 1,200 meters above sea level. José rebuilds all his plantations from scratch, replaces old coffee trees prone to leaf rust with resistant, modern hybrids, and also

plants shade-providing trees and other nitrogen-fixing crops. In our case, the selectively harvested Yellow Icatu cherries are sorted by hand and then placed in hermetically sealed bags for 68-72 hours. After the anaerobic fermentation process is finished, the cherries are spread on raised beds and

slowly dried in the sun for 30-32 days. Fun fact: Yellow Icatu is a hybrid created from a natural cross between Red Icatu and Yellow Bourbon. Red Icatu is carrying robusta genes so is the Yellow Icatu. We don’t think anyone would guess that by tasting El Limo in a blind test!