1019 is the third single origin coffee to be selected for the carefully curated Bean Capital range, introduced in October 2019. This coffee has been imported into the UK direct from the farm. Our roasting partner Dan from Chimney Fire Coffee travelled to El Salvador in February to inspect the farm and make the deal with farmer Don Tomas.
FARM LOCATION | LLAMATEPEC VOLCANO, SANTA ANA
SPECIES | ARABICA
PROCESS | NATURAL
VARIETALS | RED BOURBON
ALTITUDE | 1700 MASL
PROFILE | STRAWBERRY, WINE GUMS, CARAMEL
Finca el Cipres is located on the Llamatepec Volcano in Santa Ana. Chimney Fire Coffee purchased 690kg of coffee, paying twice the FairTrade minimum price. The coffee was exported from Acajutla (El Salvador) at the end of May 2019 and it landed in Bury St Edmunds (UK) on 14th August. It was received at the roastery in Surrey on 20th August and head roaster Elizabeth scheduled in a first production roast for 5th September.
About El Cipres
The El Cipres farm is located on the slopes of the Santa Ana Volcano, at a height of 1,600 to 1,700 metres above sea level. Producer Don Tomas first planted the red bourbon variety 10 years ago and has ensured an increase in quality year on year thanks to careful farm management and good agricultural practices.
The coffee is protected by natural shade cover, including the surrounding mountains and Pepeto trees. Pepeto trees also provide excellent nutrients and organic matter for the soil through leaves falling and decomposing during pruning.
This is a natural processed coffee, which means that during harvest season, the coffee cherries (the fruit that contains the coffee bean) are picked from the trees at the optimal time for ripeness, and taken to the drying patio where they are separated into groups depending on the level of ripeness. From here the coffee is then dried inside the cherry with careful temperature monitoring to ensure the correct moisture level is maintained.
Coffee in El Salvador
El Salvador’s coffee industry has huge economic importance, with boom and bust cycles brought on by what Salvadorans refer to as ‘el grano de oro’ (the ‘grain of gold’). The climate, soil and altitude are perfectly suited for coffee production, with farms typically found from 1000 - 2365m above sea level.
What grind size should you go for? For espresso, go for fine; for a cafetière, coarse usually works best; for most other methods, medium is a good bet.