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Finca San Rafael

LOCATION: Canton Palo de Campana, Santa Ana, El Salvador C.A.
HEIGHT: Over 1,400 meters above sea level.
VARIETIES IN FARM: Bourbon & Pacas.
QUALITY: Strictly High Ground.
HARVEST PERIOD: 2017 – 2018.
MILLING PROCESS: Washed.
GRANULOMETRY: 83% Over screen z16
CUP DESCRIPTION: Sweet fragrance, floral aromas and plums. Balanced acidity, chocolaty tones, sweet and creamy, with body and caramel color.

An important fact that fills us with great family pride: in our Finca San Rafael, in 1930, Dr. William Cowgill of the University of Florida, discovered a mutation of the San Ramón Arabica Hybrid in our great-great-grandfather`s garden. Dr. Cowgill was impressed by the coffee trees and their fruits to such an extent that he did studies of the mutation and discovered a new variety that he named “Pacas Variety” in honor of our great-great-grandfather, Don Fernando Alberto Pacas Figueroa.

San Rafael is a farm that provides us with a cup of coffee consistent in flavor and high quality.

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Finca Nogales

LOCATION: Canton Potrero Grande Arriba, Santa Ana, El Salvador C.A.
HEIGHT: Over 1,250 meters above sea level. 
VARIETIES IN FARM: Bourbon & Peach Bourbon
QUALITY: Strictly High Ground.
HARVEST PERIOD: 2017 – 2018.
MILLING PROCESS: Washed.
GRANULOMETRY: 81% Over screen z16
CUP DESCRIPTION: Sweet fragrance (raisin and plum), sweet flavor (plum), balanced acidity (tangerine), balanced acidity and body.

Finca Nogales, thanks to its sulfurous soil, gives us a cup with a balanced acidity and sweetness. It is a cup with many attributes peculiar to the palate.

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Finca San Carlos

LOCATION: Canton Potrero Grande Abajo, Santa Ana, El Salvador C.A.
HEIGHT: Over 900 meters above sea level.
VARIETIES IN FARM: Bourbon.
QUALITY: High Ground.
HARVEST PERIOD: 2017 – 2018.
MILLING PROCESS: Washed.
GRANULOMETRY: 80 % over screen z16
CUP DESCRIPTION: Chocolate aroma, with sweet chocolaty aromas, notes of acidity.

San Carlos is a farm that allows us to enjoy an excellent cup of coffee. Despite its height it can reach HG+.

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Finca Las Marías

LOCATION: Canton Potrerillos del Matazano, Santa Ana, El Salvador C.A.
HEIGHT: Over 850 meters above sea level.
VARIETIES IN FARM: Bourbon.
QUALITY: High Ground.
HARVEST PERIOD: 2017 – 2018.
MILLING PROCESS: Washed.
GRANULOMETRY: 80% over screen z16
CUP DESCRIPTION: Citrus and sweet fragrances, consistent acidity tone and good body.

Las Marias gives us a coffee balanced in aroma, body and flavor; it is an ideal coffee for blend.

HONEY PROCESS AND ITS DERIVATIVES

All the coffee from our farms can be made, upon request, in any of the processes detailed below.

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Yellow Honey

This process is the one that dries the fastest (from 8 to 10 days depending on the weather) and it is in this method where the grain receives the most sun, giving the parchment covering the coffee bean a light yellow tone once it finishes drying.

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Red Honey

This process takes a little longer to reach its optimum moisture level. In this method the coffee is dried in the shade or without direct sun rays, hence obtaining its characteristic color.

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Dark Honey

Dark Honey is the process that takes the most time to dry, and in this method, the coffee beans are covered with a black plastic in beds similar to African ones. This process is the most complex of the three, and allows us to obtain a cup with a high body, abundant in flavor and has, naturally, a higher market value.

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Naturales

This method consists of drying the whole cherry after collecting it without removing the skin. Then, the cherries are laid on mats or beds raised off the floor (African beds). The characteristics of coffee when subjected to this type of process, allow us to obtain a high body, low acidity and exotic flavors. Commonly vinous flavors with intense fruit.

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