||El Salvador Finca La Fany Natural Bourbon 2017
Finca La Fany has been producing coffee in El Salvador since 1870, and has belonged to the same family from generation to generation. Situated on the Santa Ana volcano, the farm provides work for 24 families in the community. It's in a biological corridor that stretches for 27 hectares from Mexico to Panama, and it's full of 100% Bourbon coffees.
Nearly 70% of El Salvador’s total coffee production is Bourbon, which is one of the most desired coffee varietals. It is harder to grow, is more susceptible to disease and provides a lower yield than some other varietals, but it also produces some of the finest coffee in the world. I love El Salvador for this dedication to producing awesome speciality coffee, and I think this is one of its finest coffees. I think it's fantastic!
I first worked with this farm in 2004 when Has Bean was roasting coffee in the back of my garage at home, and this was one of the first relationship coffees we were able to buy. Since then it's gone from strength to strength.
I was lucky enough to visit Rafael and Carmen, the owners of Finca La Fany, during visits to El Salvador in 2008 (May), 2012, 2013 and 2014 (January). Visiting them has become one of the highlights of my trips: not only do I get to visit some of my favourite farms in the world, I also get to spend some amazing time with my very special friends who have become very close and dear to me.
This shade-grown coffee gets better and better each year, because Carmen and Rafael keep investing in milling their own coffee and improving the facilities they have. You can really taste this in the cup; this is one of my all-time favourites, and it's one of the coffees that I would be devastated to lose if we were unable to get it.
In the cup this coffee is like a delicious dessert from a creative chef. Think of cherry liqueur and cascara meeting Black Forest gâteau, all wrapped up in milk chocolate.
Country: El Salvador
Farm: La Fany
?Farmer: Carmen and Rafael Da Silva?
Farm size: 20.30 hectares?
Coffee growing area: 20.30 hectares?
Altitude: 1,450 m.a.s.l.?
Processing system: Natural
Medium dark – just up to the first pops of second crack, but no further.
"Quick Look" Guide
Cherry liqueur, cascara, Black Forest gâteau, milk chocolate..
Note: Cupping Scores for Mouthfeel & Aftertaste are actually 6.5 each, not as above (software limitation, allows whole numbers only)
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