Shop

Alfaro

COUNTRY:

El Salvador

REGION:

Ahuachapán

PRODUCERS:

Alfaro Family

VARIETAL(S):

Orange Bourbon

PROCESS:

Washed

ALTITUDE:

1300 MASL

CUPPING NOTES:

Light, Creamy Body, Dark Chocolate, Toffee With Melon & Green Apple

This product is currently out of stock and unavailable.

Additional Info

The Alfaro Estate is located at 1,300m above sea level in El Salvador’s Apaneca-Ilamatepec mountain range, one of Central America’s prime specialty coffee producing areas. The estate has been farmed by the Alfaro family for over a century.

Alfaro-estates
Alfaro-cherries

This particular lot lies in the heart of El Salvador’s main ‘protected highway’ of forest, a part of the Mesoamerican Biological Corridor System that stretches all the way from Mexico down to Panama. In El Salvador, where more than 80% of the country’s coffee is produced under shade, this eco-system is based mainly in the coffee forest. For this reason, coffee farms such as Alfaro Estates play a vital role as a sanctuary for hundreds of the migratory and native bird species found in this part of the world.

The estate is an extremely well-run specialty estate and is managed with scrupulous attention detail, with great emphasis placed on maintaining the identity of each lot from the moment its coffee cherries are harvested until the point when the green beans are ready for export. The estate’s coffee is produced under approximately 60% shade cover, which is required for the coffee to ripen evenly. Prior to the rainy season, shade trees are then pruned to about 40% shade to allow the access of light necessary for new foliage growth.

alfaro-drying

During the harvest, the red and orange Bourbon cherries are hand-picked only when perfectly ripe and de-pulped the same day. The red and orange varietals are processed separately (this lot is made up of 100% Red Bourbon). Red, yellow and orange (also known as ‘pink’) Bourbon coffees are widespread through El Salvador but are typically inter-planted, picked as they ripen and processed all together. The beans are then naturally fermented, washed with pure spring water, and sun-dried on clay patios. The coffee is stored in parchment in wooden silos to protect the freshness of each individual bean, left to ‘rest’ for a minimum of 60 days under controlled conditions to reach uniform humidity and colour. Finally, the beans are prepared and all defects removed and screened to uniform size.

Reviews

There are no reviews yet.

Be the first to review “Alfaro”

Your email will not be published.