El Salvador El Cipres Coffee
El Salvador El Cipres Coffee
TASTING NOTES: A WELL STRUCTURED COFFEE WITH A ROUNDED ACIDITY, FLAVOURS OF CACAO AND FIG.
ALTITUDE – 1650 MASL
PRODUCER: ALVAREZ GALLARDO
LOCATION – BÁLSMO QUEZALTEPEC, SAN SALVADOR
PROCESS - 24H MACERATED NATURAL
VARIETY– RED BOURBON
STANDARD DELIVERY ONLY £2 AND FREE DELIVERY ON ALL ORDERS OVER £25 USING CODE 'FREE25'
The El Cipres Estate is located on the North West slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, within the municipality of Nejapa, San Salvador. The farm was originally bought in 1880 by Dr. Emilio Alvarez Lalinde, when his family migrated to El Salvador from Colombia. The family brought with them their strong ancestral links and vast knowledge of coffee production. In 1992 the estate was taken over by the Alvares Gallardo family, who brought a new passion and dedication to the farm, working hard to achieve RFA certification, in addition to improving all aspects of the estate.
The estate is made up of 90 hectares of coffee producing land and 5 hectares of natural forest, which has allowed the wildlife to flourish. Starting at 1070 masl, the farm is a long thin strip of land which climbs up - to 1800 masl, producing 3000 bags annually. El Mirador is a parcel of land made up of 6.5 Hectares (9 Manzanas) and is nestled at the top reaches of the farm between 1500 - 1650 masl. The coffee picked is a Bourbon varietal that has been grown under shade in the nutrient rich volcanic soil.
The family are currently going through the process of replacing old coffee plants across the farm and are looking to improve quality and yield for future harvests. In addition to Bourbon, there are also sections of Orange Bourbon and Pacamara in the higher reaches of the estate, which are ready to harvest this year. The estate has also re-introduced the old practice of 'agobia', which involves cutting and growing to improve the yield.
There is a strong emphasis on community at the El Cipres Estate. In addition to their RFA certification, the family strive to ensure all workers are treated with respect and dignity. The permanent staff who live on the farm all year round have their food subsidised by the farm owner and during the picking season, all staff receive daily meals and coffee. The houses of the permanent staff have also been provided with new efficient reduced smoke cooking stoves, in addition to the installation of volcanic stones which act as filters for the wastewater, to reduce pollutants reaching the soils.
The El Cipres lot is specifically from a parcel of land which is approximately 6.5 hectares in size. The cherry is delivered from the farm where once floated and hand sorted the cherry is placed in a sealed container for 24 hours before being placed on beds and left for 24 hours unturned. After this the coffee is then turned every two hours until the correct moisture level is reached. This can take between 15-20 days before reaching the moisture of below 11%.