El Escudo is a tablon (block) inside the greater San Juan Bosco farm at really high altitudes for Salvador. These coffees are grown at about 1600 MASL. The cultivars grown is a mix of Bourbon and Catuai. Part of this farm is recently renewed and replanted. The producer is innovative in ways of processing and farming. They separate everything by days of picking and do different processes, fermentation and drying techniques depending on the capacity and potential of the lot. In this case it is depulped before it is fermented under water for one night, then it’s rinsed in clean water and again soaked in water for about 10 hours before it is carefully dried on patio. They manage the drying times by building up layers and resting the coffees in piles.
This is a medium-sized farm of 55 hectares in total. They are dividing the farms into Tablones (blocks). They separate out some of them for improved processing and preparation. The tablones ranges in altitudes from 1500-1600 masl. The farm is divided in four tablones, Triangulo, El Escudo, Paquito and Tablonon.
This farm is part of a project with an El Salvadorian producer, Jose Antonio Salaverria and he’s two sons Andres Salaverria and Jose Antonio Salaverria the younger. They are now the 6th generation of coffee producers. The ancestors started with coffee in Huachapan. Jose Antonio Senior was offered a house from he’s father in 1970, but told him he wanted a instead. And he was given Finca Los Nogales, that’s still in the family and one of the farms we are buying from the group.
The coffees from the different farms are all processed at their central mill, Las Cruces. They bought Beneficio Las Cruses in 1990 and have done a lot of improvements since then. A lot of their success is based on their passion for coffee. They have been hard working and realistic, patient and focused on quality to make it sustainable. They have also managed to build a great team. Jose Antonio considers the workers and the team as the biggest asset.
They have three different main areas of coffee production around the Santa Ana volcano in El Salvador. They have always been producing high quality at a larger scale, but previously the coffee was mainly separated into a few brand names based on the three main areas, such as Santa Rita, San Francisco and El Molino. El Molino is an old mill with surrounding farms and was bought 80 years ago by the family. The farms at El Molino is about 100 years old. They have had the San Francisco complex from about 2002. Santa Rita from 2005.
But their three coffee growing areas actually consist of a great number of initial farms and new farms they have inherited or bought over the last decades. When we started a quality program with them in 2011 they started to do way more lot separation.
They basically started to separated out several small farms and blocks with the better altitude, quality potential and growing conditions. The farms we we work with and buy are mainly from 1400 to 1750 meters above sea level. This is regarded as a good altitude in El Salvador. In this area it’s hard to grow coffees above this level.
This is part of a long-term project. We are pre-contracting most of the coffees based on three year contracts. We are not only doing the separation by farms and blocks (tablones), but are also trying to optimise quality by changing the process to prepare a different and value-added product. It’s basically done by changing the preparation from the coffees are picked by blocks and enters the pulper, through fermentation and soaking as well as the drying methods.
They also have a number of different varietals at their farms and are currently doing a lot of experiments. The majority is still a mix of the old traditional Bourbon Elite, and something they call Hibrido San Fransisco wich is a mix of Bourbon Elite and Pacas.
Santa Ana, Apaneca Ilamatepeque
San Juan Bosco
Jose Antonio Salaverria
Bourbon & Catuai
102,28 kr pr kg
Medium to dark (great for espresso, bialetti or milk based filter coffee)
Plum & Almonds
Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Honey & Rose
That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Dried Apricot & Spices
A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.
Star Anise & Dark Syrup
Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.
Milk chocolate & wild berries
Sold out. This gorgeous coffee from Honduras has so much to give.