Origin: El Salvador
Altitude: 1450 masl
Filter/Espresso: Filter Roast
In The Cup:
Juicy sweet cherry & toffee vibes going on
Congratulations you're still my agent! Loving this as a V60.
Chalatenango is not as well-known a region for coffee production as Santa Ana in El Salvador, but senior green-coffee buyer Piero Cristiani has spent years investing in and developing relationships with the community of smallholder farmers there in order to source some of the best, most dynamic coffees we've tasted. The average farm held by these producers is between 1–3 manzanas in size (1 manzana is slightly smaller than a hectare), and most yield fewer than 20 full-size bags of exportable coffee annually. They grow predominantly Bourbon, Pacas, and Pacamara variety coffees, and until the 2010s the producers with whom we're working had all been selling their lots on the local market for a low price, without any way to access better buyers.
Piero and his green-buyer's associate, Alberto Reyes, have worked closely with these families for several years in order to build a solid foundation, being sure to bring them higher prices and reward their exceptional quality. Pieropurchases from these producers in parchment and has the coffee custom-milled on behalf of Cafe Imports, which takes some of the burden of processing off the farmers. These super-small lots are bagged in smaller increments (35 kilograms) and affectionately called "pequeños," but don't let their size fool you: These are exquisite coffees grown by committed, passionate farmers, many of whom are seeing specialty prices for their lots for the first time in the area's history.
Jorge Alberto Recinos owns a 3-manzana farm called Buena Fe, where he grows Pacas and Pacamara variety coffee. The coffee is picked ripe and depulped the same day, then fermented dry for 24 hours before being dried for 15–20 days on patios and/or raised beds.