About This Coffee
Finca El Matanzano is owned by Alfacomer and located in the stunning area of Volcán de San Salvador, northwest of the city of San Salvador. The farms contributing to this lot span 25 hectares, reflecting the dedication and care of the producers in cultivating high-quality coffee. All coffees are processed at Beneficio Jose Rutilio, operated by CIBA Coop (Beneficio Ciudad Barrios Cooperative), which provides washing services to many producers in the area.
Cultivation
The farm is located near Volcano San Salvador where the high altitudes and fertile volcanic soil create ideal conditions for growing premium coffee beans. The region boasts a unique microclimate, characterized by a blend of humidity and sunshine, which enhances the flavor profiles of its coffees. Here, farmers primarily grow Cuscatleco, Pacas and Anacafe 14 varieties at altitudes of 1,500 to 1,600 meters above sea level. Anacafé 14 is believed to have originated around 1980 in Chiquimula, Guatemala, from a natural cross between the Catimor variety (Timor Hybrid 832/1 x Caturra) and Pacamara. It was discovered by farmer Francisco Manchamé. After multiple cycles of mass selection, where superior plants were chosen and seeds from these plants were used to form new generations, along with genealogical selection by Guatemala's National Coffee Association (ANACAFÉ), the variety was officially released for commercial use in 2014.
Cuscatleco is related to Sarchimor variety, while Pacas is a natural mutation of Bourbon, similar to Caturra in Brazil and Villa Sarchí in Costa Rica. Discovered in 1949 on the Pacas family farm in the Santa Ana region of El Salvador, the variety remains widely cultivated in the country, accounting for approximately 25% of El Salvador's coffee production.
Harvest & Post-Harvest
Once harvested, cherry is floated in siphon tanks, then pulped and wet fermented for 10 hours. After fermentation, parchment is washed in clean water and dried initially in drying machines, followed by clay patios. The drying parchment is regularly turned to ensure even drying.
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.