||El Salvador Finca La Fany Washed Bourbon 2014
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. This is one of its finest coffees. I think it is fantastic. I first worked with this farm in 2004, when Has Bean was roasting in the back of my garage at home and was one of the first relationship coffees we were able to buy. Since then its gone from strengh to strengh
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 is creamy and sweet. It blew us away when we first tried it back in the day. Each year it gets even better, 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 this is sweet and smooth, creamy and caramel. It's so forgiving in the brewing, it's consistent, delicious, and tasty coffee.
Farm: La Fany
Farmer: Carmen and Rafael Da Silva
Country: El Salvador
Farm Size: 20.30 Hectares
Coffee growing area: 20.30 Hectares
Altitude: 1450 masl
Processing System: washed
This one is great at medium roast to medium dark. Anywhere after first crack and around into first pops of second.
"Quick Look" Guide:
Sweet, caramel, creamy, great mouthfeel, great espresso.
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