El Salvador
Finca El Salvador
250g
QUALITY SCORE: 88.50
Cup Notes
Blackberry / Papaya / Pomelo / Dried Prune
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 88.50
- Series
- Specialty
- Producer
- Ruffatti Batlle Family
- Country
- El Salvador
- Terroir
- Santa Ana
- Altitude
- 1650 masl
- Process
- Anaerobic Natural - Raised Beds
- Arabica cultivar
- Red Bourbon
- Picked in
- January 2021
- Arrived in
- September 2021
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Long ago, the Ruffattis moved to El Salvador from Turin, Italy and started planting coffee shortly after settling in. Finca El Salvador has now been in the family for five generations.
The Finca is located at the top of Cerro El Aguila, on the north face of the Apaneca-Ilamatepec mountain range, and the coffee is currently planted at the altitude of 1640 masl. This altitude was previously unsuitable for planting the Bourbon variety, as it was too cold, but due to the climate change, it is possible, if not necessary, to explore higher altitudes.
Over the last few years, the new generation, represented by Rodolfo Ruffatti Batlle, has focused on bringing exotic varieties to the farm, and this year will mark the second harvest of Rume Sudan.
THE VARIETY
In 1859, Bourbon seeds arrived in Brazil upon the order of the Brazilian central government after hearing that coffee growing on the island of Reunion, then called Bourbon, had higher yields and cup quality than the Typica variety, commonly grown in Brazil. Now that the Yellow Bourbon variety exists, the original Bourbon is referred to as Red Bourbon. In the 1930’s, different strains of Red Bourbon were bred at the Campinas Agronomic Institute (IAC) in the state of Sao Paulo and distributed to farmers in 1939. Studying the success of different selections of Red Bourbon planted in different regions with distinct conditions helped researchers understand the effects of environmental variations on coffee varieties.
THE FERMENTATION PROCESS
As producers give increasing consideration to the effect of fermentation on the quality and profile of their coffee, they are adopting different and interesting techniques to their repertoires in order to diversify their offering. One method that is becoming more popular is fermenting coffee in a controlled anaerobic environment, meaning that the coffee is held in a vessel without any presence of oxygen for a part of the fermentation process. For this lot, the whole cherries underwent anaerobic fermentation for 120 hours.
After fermentation, the coffee’s processing, the cherries can be dried intact whole as in classic natural processing. The duration of drying will vary based on the drying area conditions.
MORE INFO
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