About This Coffee
The Ruffatti family have a rich history of cultivating high quality coffees at Finca El Salvador. This Pacamara lot is the latest chapter in their story.
In 1866, the Ruffatti family founded a clothing company that supplied cashmere and linen menswear to the king of Italy. The El Salvador chapter of their story began when Rodolfo Ruffatti, the youngest of several sons, decided to seek adventure in El Salvador in the 1910s. Rodolfo moved to Santa Ana to help his uncle run a general store. For several years, the Ruffatti general store store clothing, food, general supplies and even Studebaker automobiles.
When the Great Depression hit in 1929, Rodolfo switched from retail to coffee production, joining his father-in-law, Luigi Risso on his farm. When Luigi died, he bequeathed his farm to his daughter, Adela and son-in-law, Rodolfo. Today, the 5th generation of Ruffattis continue the tradition of producing high quality coffee at Finca El Salvador.
Cultivation
The Ruffattis are dedicated to farming in concert with nature. Coffee is shade grown underneath a diverse canopy of local species. They do not use herbicides and do everything they can to protect the natural diversity of the farm.
Harvest & Post-Harvest
Cherry is selectively handpicked. Ripe, red cherry is fermented for 48 hours and then delivered to raised beds to sundry. Cherry is turned frequently to ensure even drying. It takes approximately 20 to 30 days for cherry 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.