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El Salvador Finca San Ernesto - Green Beans 1KG

£11.47
In stock
SKU
ESFSE-GB
Tasting Notes: Juicy body, refined acidity, maple syrup, orange and almonds flavours
Origin: El Salvador
Producer: Urrutia family
Process: Honey
Variety:
Score: 83
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Tasting Notes: Juicy body, refined acidity, maple syrup, orange and almonds flavours
Origin: El Salvador
Producer: Urrutia family
Process: Honey
Variety:
Score: 83 The farm dates back to the 1870 ́s when Mr. Juan Urrutia planted the first coffee trees at high altitude in volcanic soil, his first crop was 27 bags, as time passed, coffee plantation grew and it has become in our family a tradition, improving quality year after year. Crop Flowering happens between April and May. Cherries are harvested from Nov to Feb. Fertilization of the plants with organic matter is done regularly and chemically just twice a year, specillay for micro nutrients. The coffee plants are not older than 20 years as they go through a process of replanting after this period. All the Urrutias Estate coffees are 100% shade grown. Native trees are planted every year and to prevent erosion. The main trees use are the izote and the copalchi whcih also act as a natural wind barrier. Mill Type Cherries are picked in the morning, processed in the afternoon. This coffee is honey processed and dried on patios and Guardiola dryers at the San Antonio Mill. How do we make our Honey coffee at Urrutia¬¬’s Estate Coffee? The first is to have the best quality cherries perfectly ripened from the farm in the best color to be picked up, if not we won’t get the sweetness of the coffee we are looking for. At the end of each harvest day, freshly handpicked cherries are collected, weighted and pulped in electrical pulpers. With their mucilage still fully attached, they are spread on African drying beds. Depending on weather conditions, the usual drying cycle takes 10-12 days. At the end of this stage, the water content of the beans should be approx. 12 %. Because no water is use for the Honey process coffee comparing to the traditional washed method, there are provable savings of around 2000 l per bag of green beans (60 kg). Also less electricity is used to process this coffee because there is no need to watch the coffee. All this makes the Honey method the most environmentally friendly coffee processing technique at present time. The drying of the parchment with all the mucilage and the honey still attached has a direct impact on the sweetness of the cup, its fragrance and aroma. Honey coffees have generally very unique cup profile, characterized by its distinct sweetness, enhanced fruit notes and sweet acidity on the taste and aftertaste. It is definitely a coffee with a lot of character and the roasting profile must be carefully achieved in order to develop this unique flavors. The farm is certified Rainforest Alliance and is home of many resident and migratory birds. We are home to 24 different species of mammals, 259 species of insects and over 120 species of migratory birds also we have over 100 manzanas of natural forest.
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