About This Coffee
Aldo Parducci is a 5th-generation coffee producer dedicated to producing quality-oriented coffees in a sustainable manner.
Finca Las Brumas is named for the fog that billows over the coffee trees in the afternoons. A humid breeze rolls up from the Pacific ocean, over the mountains and interacts with the warmth on the farm, creating a picturesque fog.
Cultivation
All coffee is shade grown. On the farm, 7 hectares are preserved as forest reserve to shelter native animal species and protect the environment.
Harvest & Post-Harvest
Aldo is focused on producing high-quality coffees in an ecologically-sound way. Cherry is handpicked and delivered to the farm’s onsite wet mill. Ripe, red cherry is pulped in a drum pulper and fermented for 48 hours. Then, coffee is washed in clean water and laid on a patio to dry. Parchment is raked frequently to ensure even drying. It takes approximately 20 days for parchment to dry.
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.