Green Coffee Montecristo, El Salvador sourced via Caravela – direct:
Salvadoran coffee has been through highs and lows. Indeed since it was introduced in the 1850s, it has declined from its heyday as the country’s primary export to become a smaller, though still significant crop. By the end of the civil war in the 1980s the industry has started to regain its standing in the coffee world.
Notably that Pacas mutation of Bourbon was first identified in El Salvador.
The Apaneca mountain range is found in the region of Ahuachapán, El Salvador’s centre of coffee production. Moreover this area has produced many award-winning coffees. There are several active volcanos spread across the landscape, with the Santa Ana most recently erupting in 2005.
Montecristo is the name of Caravela’s dry mill, located in Metapan, Santa Ana. All lots come from the Chalatenango department, part of the Alotepeque mountain range in the north of the country, within the Montecristo Trifinio, a tri-border biosphere reserve shared by El Salvador, Guatemala and Honduras.
Producers deliver very small lots every day – from 1 to 10 bags of parchment per lot. Each lot is carefully cupped and selected amongst hundreds, to be part of this blend and contribute to a harmonized profile.
Green Coffee Montecristo, El Salvador:
Caravela is our long time Colombia partner and they have expanded to Central America. They started developing relationships with producers of this area in 2012 and decided to install its dry mill and a cupping lab in the town of Metapán early 2015. To further improve communication and access to producers, they opened another lab in Chalatenango in 2016.
|Region:||Montecristo A, Chalatenango, El Salvador|
|Producers:||50 small scale farmers.|
|Process:||Fully washed at each producer’s micro mill. Further the coffee is sun dried on patio or raised beds|
|Harvest Time:||December – February|
|Crop:||2015 – 2016 – We tasted this coffee in April, it landed in Cape Town end October 2016|
|Cultivars:||100% Arabica (Bourbon, Pacas).|
|Altitude grown:||1,200 – 1,600 masl.|
|Tasting notes:||Initially peach and then nutty coffee with a medium body.|