About This Coffee
At Finca España, Edith Eleonora Lemus de Diaz Nuila (Nora) cultivates coffee with a focus on specialty production. Located in Quezalapa in the Apaneca-Illamatepec mountain range the high altitude of 1,350 to 1,500 meters above sea level create the warm days and cool nights ideal for producing dense, sweet cherry.
Cultivation
Coffee was first planted on Finca España in 1860 by Rodrigo Herrera, Edith’s. Nora's main purpose is to establish Finca España as a producer of high quality specialty coffee. She has dedicated a great effort in the last several years to improving cultivation practices and producing the best possible quality coffee.
Harvest & Post-Harvest
Ripe, red cherry is selectively handpicked and placed in airtight containers. Cherry ferments anaerobically for 96 hours. Different microbial activity takes place in this oxygenless environment, creating unique flavors.
Following fermentation, cherry is dried on raised beds. Cherry is turned frequently to ensure even drying. It takes an average of 28 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.