||El Salvador Finca La Fany Pulped Natural Bourbon 2016
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 in a biological corridor that stretches for 27 hectares from Mexico to Panama, and is 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, 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 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 a visit to El Salvador in May 2008 and also 2012, 2013 and in January 2014. This has become one of the highlights of my trips for me, as not only do I get to visit some of my favourite farms in the world, but I 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, as 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, one of the coffees that I would be devastated to lose if we were not able to get it.
In the cup you'll find a very clean and sweet coffee, the sweetness reminds me of light syrup mixed up with honeycomb and apricot. On the finish, a subtle but delicious edge of lime zest.
Country: El Salvador
Farm: La Fany
?Farmer: Carmen and Rafael Da Silva?
Farm Size: 20.30 Hectares?
Coffee growing area: 20.30 Hectares?
Altitude: 1450 m.a.s.l.?
Processing System: Pulped Natural
Medium Dark - first pops of second crack on the drop.
"Quick Look" Guide
Light syrup, honeycomb, apricot, lime zest.
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