EL SALVADOR
nougat ∙ almond
∙ gooseberry
This washed coffee comes from Santos Hernandez’s farm: El Aquacalito. It was grown at the height of 1600 m in the region Chalatenango. This coffee consists of only one variety: Bourbon.
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 coffee drinkers and farmers realise that growing coffee unique to the area has a considerable commercial potential.
Although El Salvador is widely known as a top quality commodity coffee producer, we’re much more focused on smaller lots carrying some interesting flavour. El Aguacalito is a small coffee plantation owned by Santos Hernandez located at 1600 m high above the sea level in Chalatenango department. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn’t really on the map until Cup of Excellence (CoE) came. The first year of CoE, Santa Ana was in the top places. Then the second year, Chalatenango “was discovered.” This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana — a much cooler climate. Chalatenango is located in the northwest of the country. The capital is the city of Chalatenango. The department encompasses 2 017 km² and contains more than 204 000 inhabitants. Las Matras Archaeo
logical Ruins contains the relics of prehistoric populations and caves in which rock writing is found. The highest point in the country, El Pital with an elevation of 2730 m is also located in Chalatenango. It is a hard area to access. Coffee is traded in parchment here, which complicates things a bit: the coffee has to be bought in parchment and then the importer has to find a mill to prepare it in green exportable. This brings some obstacles, such as yield risk: Each coffee will yield various amounts of green depending on the amount of defects in the lot. Don Santos has been growing Bourbon since 20 years, and takes good care of his farm. He does a selective handpicking of ripe cherry, followed by a manual depulping. The fermentation was done in tanks for 8–10 hours, and the coffee was then dried on patios for 12–13 days.
... 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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photo by Café Imports
Santos Hernandez