Casino Mocca: La Divina Providencia- Coffee fact sheet

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La Divina Providencia EL SALVADOR

cherries ∙ milk chocolate ∙ apple acidity

This washed coffee comes from Roberto Ulloa’s Cup of Excellence winner farm. La Divina Providencia was grown at the height of 1700 m on the rich volcanic soil of the Pala Campana area in Santa Ana region. It’s a combination of Kenya, red-, orangeand Elite Bourbon varieties.

C

offee farmers in El Salvador have been held in high prestige since the introduction of Cup of Excellence in 2003. This competition has made local farmers realise that growing coffee unique to the area has a considerable commercial potential. Cup of Excellence (CoE) has been a remarkable success and has demonstrated that farmers like Roberto Ulloa can win several CoE awards with the coffee grown on his own estate, La Divina Providencia.

Although El Salvador is widely known as a top quality commodity coffee producer, we intend to focus on small coffee plantations. Santa Ana volcano erupted in 2005 fertilizing the soil in the Pala Campana area including Roberto’s estate, changing the local coffee variety Kenya (Bourbon) into a brighter, more complex coffee with a bit more acidity. Roberto is a conscious supporter of soil conservation and pays careful attention to the protection of the roots of his coffee plants with the method of Parra pruning, which helps older plants continue to grow new shoots. In his opinion the quality of coffee can be greatly improved with proper care and efficient farming methods, and as a result, even his older plants yield more complex flavoured coffee.

He grows on his 1600 –1700 square-meter farm not only the Kenya variety, but red and orange Bourbon as well, which are all combined in the coffee you are holding in your hand. Processing is carried out by the Las Lajas or Las Cruses washing stations, but sometimes Roberto does it himself. Depulping is followed by a 6 – 8 hour long dry fermentation process. After this, the beans are washed and laid out on clay soil to dry for a period of 8 –12 days. The beans are regularly tedded and are protected from the sun and are covered at night. La Divina has the fruity notes of ripe cherry, but we can also enjoy the flavours of tobacco and nuts, which are more prominent when it is drunk as an espresso, but more subtle when prepared as drip coffee. The milk chocolatey aftertaste is in perfect harmony with the coffee’s moderate hibiscus, apple-like acidity.

... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team

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