About This Coffee
Finca El Horno is named for the natural rock formation that Jose Gutierrez discovered when he first purchased that farm. The structure, shaped like the domed traditional wood-fire ovens, leant its name ‘horno,’ or ‘oven’ to the farm and Finca El Horno was born.
Cultivation
Coffee at Finca El Horno is grown in shade provided by native tree species. Shade trees also double as habitats for native species of birds and other local fauna. The 6-month dry season helps trees concentrate sugars in cherry, making intense, flavorful coffee.
The farm is located near the protected national forest reserve, El Imposible, named for the steep, treacherous gorge that farmers once had to cross in order to bring their coffee to market. Finca El Horno’s proximity to the park makes it imperative to farm in environmentally conscious ways to help protect to rare and endangered species that live in the park.
Jose is dedicated to preserving the environment by using sustainable farming practices. Organic fertilizer produced through vermiculture (worm composting) fertilizes trees while avoiding the hazardous chemicals from traditional fertilizers that can often leak into the local water system.
The farm uses a holistic ecological system that combines a knowledge of microbiology with plant nutrition. Jose’s practices combine scientific know-how with age-old farming wisdom to nurture and protect his coffee from diseases and pests.
Harvest & Post-Harvest
Once harvested, cherry is pulped in a classic pulper and wet fermented for 8 to 12 hours. Following fermentation, parchment is washed in clean water and laid to sundry on a patio for 10 to 12 days. Drying parchment is turned regularly to ensure even drying. Parchment is rested and then transported to Beneficio El Carmen, a dry mill in Concepcion de Ataco, Ahuachapan. In total, coffee rests 45 to 150 days between the time it finishes drying and export.
Coffee in El Salvador
Don’t be fooled by El Salvador’s small size. It was once the 4th largest coffee producer worldwide and continues to produce high quality lots. The country is known for its great cupping varieties, such as Bourbon and Pacamara. In fact, two beloved, frequently high-scoring varieties—Pacas and Pacamara— originated in El Salvador.
Unlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee.
Though coffee output in the country has been declining for over two decades – exacerbated by the CLR crisis – the approach to coffee production has changed from volume- to quality-driven. A new generation of coffee producers has sprouted around the country with a new vision and approach to production. Many of this generation are experimenting with processing and varietals.