El Salvador Fernando Alfaro El Cocal Red Bourbon Anerobic
About This Coffee
The Art of Production
Like many producers of coffees which experiment with extended fermentation techniques, Fernando's exact 'recipe' is a closely guarded family secret. But here's what we do know: the process starts with selective harvesting of ripe cherries from trees of the red bourbon varieity. These undergo a controlled fermentation for 192 hours with cultures of fungus and bacteria, followed by slow raised bed drying for an average of 30 days. After drying the coffee is rested for at least 60 days before secondary processing.
History of Coffee in El Salvador
Coffee was first introduced to El Salvador from the Caribbean as a garden crop in the mid-18th century but did not gain a commercial production foothold until 1850’s because indigo, easier to grow and more profitable, was king. Coffee was first exported—695 bags—in 1856 and the government began to encourage coffee farming. Exponential growth coincided with the development of synthetic indigo near the end of the century. At one time, El Salvador was one of the largest producers of commercial coffees. Today, with a focus on quality over quantity, 70% of coffee from El Salvador sells for a premium above commodity prices.
- Subregion Apaneca Illamatepec
- Farm Name Finca El Cocal
- Producer Type Single Estate
- Dry Mill El Carmen
- Processing Natural/Dry Processed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Red Bourbon
- Min Growing Altitude 1250m
- Screen Size 15 Up
- On Sale No
- Top Lot No
- Price Per Kg €12.65
- Status Spot
- Coffee Grade SLV CA WA MIC
- CTRM Contract Number P8002083-1
- Origin El Salvador
- Warehouse Vollers Hamburg