Finca El Salvador - El Salvador
*Terroir Best Lot*
QUALITY SCORE: 89.50
Blackberry / Yellow Plum / Pomelo / Pineapple / 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*
- Quality Score
- Finca El Salvador
- El Salvador
- Santa Ana
- 1650 masl
- Anaerobic Natural
- Red Bourbon
- Picked in
- January 2020
- Landed in
- October 2020
- Arrived in
- GrainPro bags
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised 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 5 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 first harvest of Rume Sudan. SL-28 is cultivated in the nursery, and Tabi and Pink Bourbon from Colombia are to be planted next year.
The coffee is processed directly by the producer. The bulk of the coffee undergoes honey processing, with smaller volume of naturals. After some years of experiments, long fermentation (also referred to as anaerobic) is used at the farm: fermentations with both cherry and parchment, which highlight the fruity notes and acidity, are underway.
Red Bourbon - In 1859, Bourbon seeds arrived in Brazil, sent for by the Brazil central government after hearing that coffee growing on the island of Reunion, then called Bourbon, were more productive and of higher quality than the Typica variety. Now that the Yellow Bourbon variety exists, the original Bourbon is distinguished 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
Dry process seems simple: pick the fruit, lay it out in the sun until it turns from red to brown to near-black, and then hull off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.
It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.
But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or gets covered with mould.
Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than the wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.
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 for 48 hours, meaning that the coffee is held in a vessel without any presence of oxygen for a part of the fermentation process.
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.