We don’t get a lot of coffees from El Salvador, not for any specific reason, they just haven’t been on our radar as of late. But this new bean, Finca Ecologica has really got our attention. Expressing flavours that are distinct to El Salvador you can expect to enjoy creamy caramel notes paired with peaches and honey marzipan. A big-bodied cup that is so versatile, it can be enjoyed both with milk and black and also lends itself well for all brew methods. Here at HQ we’re loving this coffee as an espresso, it displays so much quality flavour in the cup that we just can’t get enough!
The story of how this coffee farm came about is a sweet one, almost as sweet as the coffee itself. Farmer, Dimas García Gutierrez started growing coffee on his farm, Finca Ecologica, as an alternative source of income after seeing that other coffee producers in the area were becoming successful in this way. Finding his green thumb in coffee growing, he started planting the Catisic and Pacas varietals and now maintains a large parcel of land near the town of Santa Rosa in El Salvador’s Chalatenango region.
His approach to harvesting coffee shows his discovered passion for the process. His coffee is harvested when fully ripe and de-pulped manually. It is then set to dry-ferment for a period of 8-19 hours before it is fully washed and moved to a patio for drying. The final drying process takes an average of 7-16 days, weather depending, and during this process the coffee is moved consistently to promote uniform moisture content throughout.