||El Salvador Finca Escocia Washed SL-28 2015
The farm was initially acquired by Harry Adams Butter (photo below), the grandfather of Johanna, the current owner. Harry travelled to El Salvador from Dundee, Scotland, at the end of the 1800s. At the beginning of the 1900s he decided to move his home to Berlin (a town in El Salvador, not the German one). He saw an opportunity and decided to buy this farm, which is currently managed by the family's third generation.
This is quite a different area to where most of our El Salvador coffees come from, and it's great to find a coffee we like so much from this area.
When translated, the farm's name means “Scotland”, named after Harry's homeland. The initial 16 acres of inheritance have been increased to 180 acres. Not all of the additional acreage has been exclusively planted with coffee; the varieties planted are mainly Bourbon and Kenya. Lately Pacas and Cuzcatleco have also been planted.
The rest of the property has been left as it was originally; a nice forest, in order to protect the local flora and fauna, as well as the two fountain heads. There are native species of trees in the process of becoming extinct, but more are being planted every year.
Last year we were super lucky to find this farm via the El Salvador Cup of Excellence but this year we've bought from the farm all on our own, exciting!
Country: El Salvador
?Farmer: Johanna Adams Butter
Farm size: 65 hectares?
Coffee growing area: 46 hectares?
Altitude: 1,200 m.a.s.l.?
Processing system: Washed
In the cup, blackcurrant cheesecake, creamy, sweet, light body, 50% classic El Sal / 50% classic Kenyan.
This one is great at medium roast to medium dark. Anywhere after first crack and around into first pops of second.
"Quick Look" Guide
Blackcurrant cheesecake, creamy, sweet, light body, 50% classic El Sal / 50% classic Kenyan.
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