Pear & Brown Sugar
Harvest: January 2019
Country: El Salvador
Producer: Maura Ochoa
Variety: Pacas (70%), Bourbon (20%)
Altitude: 1,500 - 1,800 masl
Arrival: April 2019
It would be logical for the smallest Central American coffee growing country to produce microlots, but historically, the majority of coffee was blended and sold to mills without much lot differentiation or separation. The rise of specialty coffee in El Salvador has inspired many producers to begin isolating individual varieties, and to experiment with sorting and processing to attract buyers and achieve higher prices.
While most importers focus their El Salvador buys on the larger farms in and around Santa Ana, we work with Caravela to source our coffees from the more remote farming area of Chalatenago, in the north of the country. We believe the coffees grown here have unique characteristics and are different from other coffees produced in El Salvador, with brighter acidity and greater complexity.
This coffee was produced by Maura Ochoa, a 62 year old female producer from La Palma, Chalatenago. She started the farm with her husband 20 years ago who recently passed away and today, her son and his wife help her with the administration, processing and drying at the farm. Maura has been producing speciality coffee for 5 years and continues to reinvest and improve farm practices year on year. Until recently, all coffee was patio dried and since switching to raised beds Maura and the Caravela team have noticed significant improvements in quality. Drying coffee on raised beds allows for better air movement both above and below the coffee and has resulted in more even drying throughout.
Her farm is very close to both the Honduran and Guatemalan borders but for us, the flavours found in this coffee are exactly what we look for from this special corner of El Salvador. This coffee is round, buttery and sweet with a crisp, refreshing acidity. Perfect for batch brew and about any type of filter brew method. We could drink this one all day long!