||El Salvador Finca Argentina Pulped Natural 2011-2012
||Apaneca-Ilamatepec Mountain Ranges
||Varietal: Bourbon, Process: Pulped Natural
This coffee is in its second year with us and came to us as a little bit out of the blue last year. A sample very well presented landed on my door step from someone who had visited the farm last year and offered to try and help find a buyer for them in the UK. We get lots of these and normally give them a try on the cupping table, but find they are just not good enough for us to stock. This one was quite different, and the quality was amazing. So last year we stocked it, but knew very little about it.
This year I went to El Salvador for 4 days, on a whistle stop tour to visit old friends and find some new farms to buy from. But because we had not had direct contact with the owner of this farm, I didn't really think anything about it. But they got to hear about my visit (its a small country) and emailed me inviting me to visit. By this time my itinerary was rather full, and it looked like I would not be able to visit. But a late window meant I could visit the fair and mill but only if we could leave the capital at 5:30 am in the morning and I could be back by 2pm. Alejandro was up for this and I got to have one of the highlights of the trip.
Alejandro Martinez took over recently from his farther in the running of the fair after returning to El Salvador after travelling around the world as an engineer. A very intelligent guy, but also a very good business man, he understood the farm needed to step up in work if it was to flourish, and lots of work has gone into making this cup the quality one it has become.
The coffee is a 100% Bourbon as is 70% of plant stock in El Salvador. This heirloom varietal is one of the reasons why coffee from this country is right up amongst some of the best in the world. They have the perfect climate and conditions for this low yielding, high maintenance strain.
Based in the Apaneca-Ilamtepec mountain range near to the town of Turin in the Auchapan dept. During the non picking season 16 people work on the farm maintaining and tending to the plants. During the picking period this goes up to 50 people. The altitude of the farm is 1350m. The coffee is pulped natural and sun dried on raised bed. This is the very first time they have pulped the coffee, and this is becuase I aksed them last year if they would try it in a throw away email, and they remebered and wanted to do this for us.
This is a world exclusive for us, and an unusal cup, but one were pleased they did this just for us. In fact, I think its the biggest triumph of the experiments undertaken. Sweetness on steroids, smooth creamy to the max, and deliciously lingering. Think melted dairy milk chocolate bar with an extra glass and a half of milk thrown in.
Processing:Pulped Natural and Dried on African Beds
Workers:16 full time rising to 50 during the picking season
City:Near Turin, Ahuachapan
Region:Apaneca-Ilamatepec Mountain ranges El Salvador
Medium to medium dark roast. Anywhere after first crack and up to around 20 or so seconds into second.
"Quick Look" Guide:
Sweet, chocolate, smooth, creamy
Good Filter: Yes, Good Espresso: Yes
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