House Espresso | EL SALVADOR

£13.00

Assembly

TASTE | Caramel, Stone Fruit and Strawberry

PROCESS | 80% Honey 20% Natural

VARIETAL | Red Bourbon with some yellow, pink and orange Bourbon

REGION | Ojo de Agua, Chalchuapa

ALTITUDE | 1640

BAG SIZE | 200g

POASTROAST BREW METHOD

Suitable for

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

THE STORY

Finca El Salvador has been in the Ruffatti family for 4 generations.

Rodolfo Ruffatti bought this farm in 1932. He had recently emigrated from Torino, Italy to El Salvador and went into the coffee business with his father-in-law, Luigi Risso, who had emigrated from Genoa.

The farm has 91 manzanas in production (manzana is a local unit, 1 manzana is approx 0.75 hectares) so 68.25 hectares cultivated with coffee and a pristine forest reserve of 8.5 manzanas, approx 6.3 hectares.

The farms employs 30 permanent workers and more people for the harvest, with one single family living at the farm. All the other workers live near the farm.

The bourbons are harvested as part of the bulk of the farm and the following varieties are harvested as micro-lots: Portillo, Pacamara, Sudan Rume, Kenya and Sarchimor (this last one is blended into the lowest cupping lot of the farm)
Processing: For this lot, we blended honey and natural day lots. Once cherries are harvested, they are driven to the mill, where they are weighed and analysed. We classify all day-lots by cherry ripeness and give each lot a grade. We usually reserve the best picked lots for our natural process. Honey process is de-pulped either at night or the next morning, without water, without fermentation, the de-pulped coffee goes direct to the raised beds, or lacking space, to the patios. The Natural process is placed directly on beds as it arrives at the mill (We do not float the naturals, so we can keep all the juice. We then have more work in the sorting).

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