Farm: Finca Las Mercedes
Varietal(s): Bourbon, Pacamara, Pacas and Marsellesa
Processing: Washed
Altitude: 1350 to 1700 metres above sea level
Region: San Salvador, Volcan
Cup Profile: Red apple, Chocolate, Caramel
We have been on the hunt for a stand-out El Salvador that can live up to its predecessors and after many cuppings we have selected this incredible washed offering.
Not only is it a key component of our Casa Espresso Blend, but it's also incredible as a single origin with notes of red apple, chocolate and caramel. Altogether, a coffee that deserves your attention - so stand up and salute it.. a stunner!
The Aguilar family have been growing coffee on their farm Las Mercedes on the north-eastern slope of the San Salvador Volcano for six generations. The estate reaches altitudes of 1700 MASL. Such heights, combined with the availability of rich volcanic soils and excellent farming techniques results in the production of high quality coffee.
Farming
The coffee cherries are picked at their optimum ripeness and are transported to the nearby Tuxpal mill for processing. The washed coffee is held in fermentation tanks for 12 hours and is then sun dried on clay patios for over 14 days. The drying period is vital to the generation of a rich full body and clean cup. The farm and mill's dedication in cultivating varietals that result in the best cup profile allows them to access better price ranges and produces some of the tastiest coffees out there, it's a win-win!
El Salvador's Coffee History
Coffee was initially brought to El Salvador from the Caribbean as a garden crop in the 18th century. Coffee did not start being exported until 1856 due to the production of the indigo plant, which was much easier to cultivate and was more profitable. Once the development of synthetic indigo began, the government soon began to encourage the growth of coffee, leading to its exponential growth. El Salvador now focusses on the growth of mostly premium coffee.
