This lot is an odd mix of non-traditional processing and old-world cultivar. Bourbon coffee is a classic cultivar, named for the island of Bourbon (now called Reunion) where it was originally cultivated. When we call it classic, we mean not just the fact that it is a lower-yield, heirloom plant, and that it has a very dense seed that roasts well, but also the cup character. But here is something very UN-traditional. This is a full natural coffee ... another way of saying "dry-processed." We had this lot prepared just for us: a Bourbon coffee has been dry processed, as done in Ethiopia and Brazil. Whole coffee cherry is picked from the tree and immediately dried, without peeling the skin, fermentation of the fruity mucilage, as they do in traditional Central America wet-processing. When you sun-dry coffee fruit right off the tree, all the skin and fruit of the coffee is intact, and it dries like a raisin. The mucilage turns to a sweet, chewy, dehydrated form, encoating the green seed protected by its parchment layer. Once fully dried, it is left to rest for some days, then in one step the skin, dried fruit flesh, parchment layer and all are torn from the green seed. The result is something between an Ethiopia coffee and a Central coffee, quite strange but, in this case, quite excellent. The result is lower acidity, tons of body, and a very different flavor profile than any other El Salvador coffee. It's also unlike other dry-processed coffees because it still has brightness that others lack. In the light roasts, it has increased body and chocolate roast notes, with good "coffee cherry fruit brightness". Darker roasts are extremely chocolaty., and the immediate cupping comparison we had was Ethiopia Idido Misty Valley. There are apricot and coffee cherry fruited tones, over drying chocolate body. It has a unique bittersweet quality.