El Salvador San Cayetano Natural

This El Salvador is a natural processed microlot on the San Cayetano estate which is 4000 feet up in the mountains on the border of Guatemala. It only grows the Bourbon varietal which is one of the nicest Central American varietals, but becoming less common because of its lower yield per plant. The farm only produces about 200 bags of coffee a year, and it typically has a late harvest compared to El Salvador in general because of the high altitude and varietal being grown. The farm divides its harvest into washed, honey, and natural coffee processing. This year we are stocking the natural dry process beans. I was surprised with the quality of the beans, and I enjoyed the taste of them. There's always the danger of fermented or earthy tastes with a natural processed coffee, but this one is clean and crisp. And as expected, the undertones are fruity, sweet, and bright. In the very lightest roast just out of first cracks (a similar roast to how we would handle a natural Ethiopia), one of