El Pepeton | EL SALVADOR

by Obadiah
£9.00

Obadiah

TASTE | Oranges, Figs and Dark Chocolate

PROCESS | Natural

VARIETAL | Bourbon

REGION | El Pepeton

ALTITUDE | 1910 masl

BAG SIZE | 250g

POASTROAST BREW METHOD

Suitable for

Visit our Brew Guides guide for our postroast tips and advice on brewing the perfect cup.

THE STORY

Located on the North slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, in the municipality of Nejapa, department of San Salvador. The estate has been in the family since 1880 after being bought by Dr. Emilio Alvarez Lalinde when the family migrated to El Salvador from Colombia, bringing with them an ancestry and knowledge in coffee production. The estate is now run by the Alvares Gallardo family who took over in 1992 bringing a new passion and dedication to the farm.

The estate is made up of 90 hectares of coffee producing land and 5 hectares of natural forest allowing the wildlife to flourish. Starting at 1070m the farm is a long thin strip, climbing up to 1800m and producing 3000 bags annually. The estate has also re introduced the old practice of agobia cutting and growing (where the trees are bent over and tied to the ground to keep producing whilst new shoots grow vertically). This has significantly improved the farms yield.

There is a strong family and social aspect to the estate where the family works hard to ensure all workers are treated with respect and dignity. Permanent staff living on the farm eat food at a subsidised cost all year round. In the houses they have installed new reduced smoke cooking stoves as well as using volcanic stones to filter waste water thus reducing pollutants reaching the soils. During the picking season the workers also receive meals and coffee each day and a nutritional drink every other day to help promote the workers health. The farm also supports the local school neighbouring the farm by subsiding the teaching assistants. They have also helped with the purchase of a computer and sporting clothes for the games classes.

The cherry is delivered from the farm where it is then floated and separated to ensure only ripe cherries are used in producing these lots. Once ready the cherry is moved to the patio usually late in the afternoon so they lose the initial moisture without ‘heat shock’ from the strong afternoon sun. They are then left for 48hrs to settle and not raked to prevent the skin of the cherry being damaged whilst soft. The coffee is turned every 45 minutes – 1 hour on the patio until it reaches moisture of 11%. Usually the drying on the patio will take between 10-14 days. Here it is then left to rest in bags in grain pro to settle for 30 days before being hulled ready for shipment.

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