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The Cup: Intense dried citrus, with toffee, cocoa, and mild cooked fruit flavors. Tart acidity and syrupy sweetness.
Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares.
They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaging (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals).
Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.
Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares.
They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaging (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals).
Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.
Farm: Finca Plan del Hoyo
Process: Natural
Variety: Gesha
Elevation: 1760 MASL
Region: Llamatepec, Apaneca
Country: El Salvador
Harvest: December - March