El Salvador Cumbre

Stoktan Gönderim: 20.08.19 Salı
Sonraki Kavurma: 28.08.19 Ç.ba

Künye

Ülke: El Salvador

Bölge: Cordillera El Balsamo

Hasat: 2018

Varyete: Bourbon

Yükseklik: 1550M.

İşlem: Yıkanmış

Çiftlik: Alejandro Duarte

Tedarikçi: Nordic Approach

Tadım Notları: Bal, Kuru Erik

Tadım Skoru: 87

Kavurucudan Notlar

Marina Cumbre

This coffee is processed at the Las Cruces mill owned by the Salaverria family, but the farm is owned by Alejandro Duarte. Marina Cumbre is located in the highest part of Cordillera El Balsamo, the central mountain belt of El Salvador. The coffee farm is surrounded with Balsamo trees, a tree which has been known and established in El Salvador since many years back. The environmental conservation is a very important task for producer Mr. Alejandro Duarte which conserves a native/ natural forest in the middle portion of the farm. This natural forest among the many native Balsamo trees serve as a home for many species and also provide an ideal micro-climate and shade for coffee cultivation. Among the farm you also see a waterreserve which also serves water for surrounding communities and a school.

The Jasal group – Las Cruces

This farm is part of a project with an El Salvadorian producer, Jose Antonio Salaverria and he’s two sons Andres Salaverria and Jose Antonio Salaverria the younger.

The coffees from the different farms they owe or cooperate with are all processed at their central mill, Las Cruces. They bought Beneficio Las Cruses in 1990 and have done a lot of improvements since then. A lot of their success is based on their passion for coffee. They have been hard working and realistic, patient and focused on quality to make it sustainable. They have also managed to build a great team. Jose Antonio consider the workers and the team as the biggest asset.

They have three different main areas of coffee production around the Santa Ana volcano in El Salvador.

This is part of a long-term project. We are pre-contracting most of the coffees based on three year contracts. We are not only doing the separation by farms and blocks (tablones), but are also trying to optimize quality by changing the process to prepare a different and value added product. It’s basically done by changing the preparation from the coffees are picked by blocks and enters the pulper, through fermentation and soaking as well as the drying methods.

Processing

The coffees are for the most part processed based on trials and adjustments we made at the wet mill. They are using eco pulpers called Jotagallo that are doing about 80% mechanical demucilaging. Their standard procedure is to take the parchment from the pulpers directly to the patio for drying. We have decided to soak most of our purchased coffees over night for 10 hours after pulping as we believe it will make the coffee even more elegant. We feel the cup is brighter and cleaner, seems like shelf life can be increased and the acidity profile more distinct. The cups tend to be more closed in the beginning, but they normally opens up a lot after some months after picking. We tend to like these more, even if partially the regular process and honey dried/pulped naturals are preferred by others. The coffees are then dried on clay patio up to 15 days or on drying beds in sun or under shade. We have also done loads of trials with everything from different fermentation methods, naturals and honeys the last years, both dried on patio, African beds, in shade and sun, and will follow up next year.

General flavor profile

Overall these coffees taste like great classic Salvadors. Sweet with dark cherry flavors, red berries, soft and rich with good mouthfeel and intensity. They work very well as espresso, but are also nice and easy to drink as a lighter brew. Just good and very easy-to-like coffees. Really balanced, pleasant and solid.

They are not hard to roast either and manage a good range of roast degrees.

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Tedarikçi: CoffeeNutz®

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