About This Coffee
The 300 members of Cooperativa Santa Adelaida farm coffee on their 500-hectare farm in Comasagua, La Libertad in El Salvador. This farm was previously a large plantation that was expropriated in a 1979/1980 agrarian reform. The 300 members of the cooperative were previously the workers on the farm and today they own and manage the farm together.
The farm is located on the Cordillera del Balsamo. Cooperativa Santa Adelaida is a pillar in the local communities surrounding the Cordillera del Balsamo.
Cultivation
Most farms still cultivate the traditional Red Bourbon variety. Cooperativa Santa Adelaida supports farmers as they work to maintain Red Bourbon trees on their land. They believe that the Red Bourbon variety is partially responsible for the iconic El Salvadorian cup profile.
Harvest & Post-Harvest
Members selectively handpick ripe, red cherry and process it on the cooperative’s centralized wet mill. Cherry is inspected, pulped and fermented in tanks. Following fermentation, parchment is laid to dry at the mill. Parchment is raked frequently to ensure even drying.
European Preparation (EP)
EP stands for European Preparation. EP beans are Screen 15+ with a low defect tolerance.
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.