% what, where, who post_harvest_process = washed producing_country = el salvador cultivar_variety = pacamara producer = jose ovidio flores farm = finca el trompillo supplier = primavera % flavour flavours = ['grapefruit' 'cranberry'] acidity = moderate-to-high (+0.5) bitterness = moderate-to-low(-0.5) fruitiness = moderate-to-high(+0.5) % what legal told us to include coffee_species = arabica coffee_batch = 23012 social_media = [‘dialect.coffee’] % what primavera want you to know Jose Ovidio Flores Landaverde (who goes by Don Ovidio) is a coffee producer who grew up around coffee. He used to go work with his dad in the fields starting around age 15, but this was interrupted by the destruction of the Salvadoran Civil War. In 1990, Don Ovidio started his first coffee farm (and thankfully, two years later the country signed its peace accords) and decided to focus on quality coffee production at high altitudes. For the first 5 years, the family did everything by hand including manually operating their coffee depulper. As the years went by, Ovidio and his family learned how to improve their quality, planted Pacamara seedlings, and began experimenting with washed, honey, and natural lots. Today, Ovidio is proud to be the father to 4 children, and he’s a defender of the beautiful natural environment of the region and a protector of nature. This coffee is washed and sundried, with a fermentation between 24 and 36 hours. The farm name, El Trompillo, comes from a native tree that is common in the Alotepec-Metapan coffee region.