EL SALVADOR blue grapes ∙ cherry ∙ cherry plum
Buena Vista is the cleanest dry processed nanolot coffee we’ve
managed to taste from Jose An-
tonio Salaverria this season who partnered with our supplier to
have a long-term farm development program together.
W
e could hardly find a better example of effective cooperation between a farmer and an exporter than Buena Vista. Both parties thrive to realize the potential of the farm and to improve the processing methods. The purchase of the entire crop in advance for a few years highlights the essence of specialty coffee. All parties in the supply chain is motivated in producing outstanding, superior tasting quality coffees. Jose Antonio Salaverria and his family grew this coffee has been managing their many farms on the slopes of Santa Ana volcano. Although they had always been quality oriented, the family could further improve the quality of their coffee by implementing the farm development program devised by our supplier. Part of this initiative was to choose the most promising sections of their farms and pay special attention to the growing, the harvest and the processing of the coffee beans. Thus they established several small-sized distinguished growing plots including San Felipe, Guadalupe, San
Francisco, El Cipresal, La Illusion, Buena Vista and La Macarena. The lot where Buena Vista was grown is a relatively low-lying farm at the altitude of 1350 metres. The Bourbon, Catuai, Caturra and Hibrido San Francisco (the hybrid of Bourbon Elite and Pacas) varieties were all dry-processed at Jose Antonio’s own processing station, the Las Cruces. As this is a very delicate processing method, both the pickers at the harvest and the staff at the processing station had to work with great care. To guarantee the even quality of the coffee, cherries should be selectively picked. This means that different varieties might have to be harvested at separate times and the beans have to be sorted by hand before drying, even if the dried beans are finally sold as a mixed lot.
Our coffees taste the best when extracted with water of the proper hardness* range. In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!
Although Jose Antonio also loves experimenting, his techniques have been refined further with the expertise of our supplier. Along some traditional pesticides, Jose has also started to use a specially formulated organic one, the Huisil, that he has developed on his own. * Total hardness: 50 –175 ppm CaCO3 (2.9–9.8 °d), ppm CaCO3 (2.2–4.2 °d), pH: 6.5-8.0.
alkalinity/buffer: 40 –75 (The SCAE Water Chart)
photo by the Nordic Approach
BUENA VISTA