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Our Head of coffee
How it tastes (by Will - our Head of Coffee):
“Lots of honey and biscuity sweetness, as well as strong cherry jam flavours, led to initial thoughts of Jammie Dodgers with this one. But as I let it roll around my mouth and the flavours developed there was a definite chocolate note and a long creamy aftertaste. ‘Wait!’ I thought, ‘Jammie Dodgers don’t have chocolate or cream!’ It could only be Wagon Wheels!”
(Psst. You can get clued up on the different coffee-tasting terms Will uses on our blog.)
About the area The farm lies in the heart of El Salvador’s main ‘protected highway’ of forest, which is a part of the Mesoamerican Biological Corridor System. This may sound like something from a sci-fi film, but don’t let that put you off. It’s actually a vast and precious piece of land that stretches all the way from Mexico down to Panama and is recognised as one of Central America’s prime specialty coffee producing areas.
About the farm The great taste and quality of this coffee is all due to the The El Carmen estate’s prime growing conditions and meticulous approach to harvesting and processing. The Alfaro family has been farming this region for more than a century and understands its importance better than anyone. The El Carmen estate was founded by Antonio José Alfaro in the 19th century and has been passed down through three generations since his time. The family tradition and top-quality coffee have confirmed El Carmen’s status as a proud local symbol.
When it comes to farming, the family goes to great lengths to maintain each lot’s identity from the moment of harvest through to when the green beans are exported. They do this by managing each lot with scrupulous attention to detail. The red and orange Bourbon varietal cherries are hand-picked when perfectly ripe. The bean is then separated from the fruit pulp that very same day.
About the coffee processing Unlike many farms in El Salvador, El Carmen’s red and orange cherries are processed separately. The beans are then naturally fermented, washed with pure spring water and sun-dried on clay patios. The coffee is stored in parchment inside wooden silos to protect the freshness of each individual bean. It is then left to ‘rest’ for a minimum of 60 days under controlled conditions to achieve a consistent crop. Finally, the beans are prepared and screened for optimum quality.
|FLAVOUR||Dark Chocolate, Cherry, and Biscuit|
|PRODUCER||Finca El Carmen|
|TASTING NOTE||A jammie Wagon Wheel.|