El Salvador La Providencia Yellow Caturra Anaerobic Natural

Description

Fernando Alfaro and Jose Enrique Gutierrez both come from long lines of coffee producers. Together, they run Finca La Providencia under the name of INVERFINCA, SA de C.V. Finca La Providencia, focused on specialty production, sits a 1,100 to 1,300 meters above sea level in Cantón La Pandeadura in the Ahuacapán department, in the Apaneca-Ilamatepec mountain range.

This lot comes from a plot called Guarumal. Guarumal is named after the Guarumo tree that abounds in this plot. The Guarumo tree attracts bees and facilitates pollination. It also provides shade for coffee trees. Fernando and Jose use biopesticides, a natural pesticide alternative, to control pests and diseases.

Cherry is handpicked at peak ripeness and delivered to the on-farm wet mill. At intake, workers visually hand sort cherry to remove any damaged, underripe or overripe cherry. Cherry is placed in airtight bags and sealed to ferment for 68 to 72 hours. Bags are kept under shade to control fermentation. Following fermentation, cherry is transported to the El Carmen mill in Ataco to sundry on raised beds. Workers at the mill turn cherry frequently to ensure even drying. It takes approximately 30 to 32 days for cherry to dry.

The outcome of all this care and hard work is a sweet and milk chocolatey coffee with flavour characteristics of warm apple juice, Toblerone and honey. It is a nice afternoon coffee and would be particularly delightful for those who are not always keen about coffee with very pronounced fruit and citrus notes.