||El Salvador Finca San José Washed Amarangia Bourbon 2018
||Varietal: Yellow & Orange Bourbon
Finca San José is the pride and joy of the Rodríguez family, and is now in the hands of a fourth and fifth generation of coffee producers. The story began in 1815, when José María Rodriguez and Josefina Rodriguez (great-grandparents) planted the first coffee trees with their own hands.
Through the generations, the farm has passed through the hands of many committed farmers like José's son Israel Rodriguez. He was then followed by Jose Maria Rodriguez, who took care of the farm until it came to Gloria Mercedes Rodriguez Fontán, the most recent owner.
Ever the strong woman, Gloria has overcome gender barriers in an industry that has historically been the province of men and personally supervises every step at the farm level. Gloria not only takes care of San José but, together with her siblings' support, she manages five other small farms which collectively add up to 38 hectares.
The mountain slopes of Finca San José are fully shaded by trees that help to maintain and preserve the crop and the surrounding environment. In addition to the trees' diversity, the farm is home to a variety of wild animals and birds, which can be seen in their natural habitat. San José is nested in the north-western slope of an extinct volcanic crater that holds inside it a small lagoon. The lagoon is named Nymph Lagoon, due to the abundance of water lilies.
This year San José has seventeen full-time workers performing several activities, such as shade tree and coffee pruning, vegetative tissue renewing and weed control. All of this work is done skillfully by hand. Approximately 60 more seasonal workers assist in the harvest process, earning their livelihood from picking and selecting coffee cherries only at the peak of ripeness. The people who harvest coffee have extensive experience and share a commitment of growing coffee of a superior quality.
Gloria believes in maintaining highly motivated staff; the farm's permanent workers are receiving almost 10% above the legal wage, while the seasonal workers received almost 50% more during harvest due to the importance of this specific task for the end quality of the coffee.
One of Gloria’s major blessings is to have Antonio Avelino as her farm manager or 'mandador' (foreman). His level of commitment, knowledge and shared philosophy of quality makes him an integral part of this effort.
At Finca San José, coffee goes through extensive quality control in addition to being grown under standards that support specialty coffee production. The unique micro-climate conditions include an average altitude of 1,500 metres (above sea level), an average temperature of 17° C, and rich and loamy clay soil; and the coffee is grown mainly to Bourbon variety.
Some other works done to the farm this past year included three foliar fertilizations and two soil fertilizations, including one of organic fertilizer named 'Huisil', which is based on soil studies to ensure specific requirements. Where possible, workers ply the farm with stem bending or 'agobio', and they perform coffee shade pruning to balance sunlight and shade requirements under sustainable levels. They also perform weed control, mainly manually.
One of Gloria’s commitments is to reinvest an important share of the economic benefits from this activity into the farms, impacting the people who toil the fields and maintaining the quality of the production chain from seed to cup.
This smaller lot is the selection of the yellow and orange Bourbon that grows at Finca San José. The lot preparation was done according to this variety's ripeness; Gloria and Antonio (Gloria’s mandador) selected a team of only five people to prepare it, based on their skills, ability and confidence in specific tasks.
The combination of both yellow and orange Bourbon created an amazing combination of profiles that was the main incentive to create a natural blend of both varietals and to offer this special lot, despite the huge efforts involved in selecting and separating this lot.
For the processing method, Gloria chose fully washed, natural fermentation and sun dried in clay brick patios. The name Amarangia comes from a game of words formed with the Spanish names of both coffee cherry colours.
In the cup this takes like someone took a Kit Kat chocolate bar and mashed it up with a pink wafer. In the mid palate expect carmel and high sweetness that finishes with pink grapefruit and oranges.
Country: El Salvador
Nearest City: El Saitillal
Farm: Finca San José
Owner: Gloria Mercedes Rodriguez Fontán
Farm Manager: Antonio Avelino
Type of Shade: Pepeto, inga sp, and other native trees
Processing Method: Washed
Varietal: Yellow & Orange Bourbon
Average Annual Rainfall: 2,100 mm
Altitude: 1,500 m.a.s.l.
Average Temperature: 17ºC
Type of Soil: Clay loam
Mill & company where lot was processed: Beneficio El Carmen, Agrícola San Agustín, S.A. de C.V.
Fauna: Armadillo, gray fox, small wildcats, agouti paca, hawks, pocket gopher, magpie, turquoise-browed Motmot, among others.
GPS Coordinates: Latitude: N 13º 52? 52.3?? / Longitude: W 89º 48? 24.5??
Medium dark - just up to the very start of second crack and then drop.
"Quick Look" Guide
Kit Kat, pink wafer, caramel, pink grapefruit, orange.
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