EL SALVADOR - SIGFREDO CORADO

Cup Profile:
Marmalade, mango, passion fruit with rich body.
 
Farmer - Sigfredo Corado
Farm - Finca Los Angeles, 
Location - Ahuachapán, El Salvador
Varietal - Pacamara
Process - Experimental Anaerobic - 72 hours
Altitude - 1450 MASL
Cup Score - 86.5
 
We chase exceptional harvests across the globe and often have the opportunity to experience some amazing coffee. Farmers pushing the boundaries of their traditional processing methods to eek ever more subtle flavours out of these tiny seeds.
 
This farm is part of the Los Naranjos group headed by Sigfredo Corado a retired professor of Agronomy from the National School of Agriculture. The farm is part of the Renacer Program (Reborn in Spanish) which is a technical coffee field school and educational program for producers in the area to learn about better farm management practices. This program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador.
 
The Technical field school which is led by Sigfredo with 6 field technicians to help small to medium producers in the are by focusing on best farm practises that are restorative for the land and soil as well as beneficial for the yield and quality of the coffee.

The field school is based at the sister farm named Finca Noruega where there is a class held twice a month for the students. Throughout the year there are 3 modules and these look to focus on the 4 R's the program have developed for soil health.
Right Source.
Right Dose.
Right Place.
Right Moment.

This year they have 60 students and at Finca Noruega where the technical school is based the students work the test plots where they can implement the knowledge gained in class before applying it to their own farms. Finca Noruega is 43 Manzanas planted with a range of varieties from bourbon to gesha.

This farm is planted only with pacamara and has been under Sigfredo for 10 years. Since he took on the farm they have used no herbicides to help replenish the soil and nutrients to give a good base for growing coffee once again.
 
The farm is broken into 23 Manzanas with approximately 3000 trees in each section. The farm is beautifully divided with shade trees and wind barriers to protect the trees. The farm is managed on a day to day basis by some of the graduates from the technical school as well.

The coffee is selectively harvested and from here it then is taken to the wet mill and drying beds at Beneficio San Rafael located between the two hills of El Pilon and Cerro Aguila at 1450 masl. In the harvest this football field becomes filled with drying beds for all the coffees that come from the farms Los Angeles and Noruega.
 
First the cherries are separated by density using a siphon method. Rainwater is collected and contained, creating enough pressure so that the lighter, underripe cherries float and can be separated from the better quality, heavier cherry. The coffee is then collected in a polypropylene bag which is then wrapped in plastic and rested under shade for 72 hours.
 
The coffee is then moved to raised beds and is turned every hour for the first three days to ensure even drying. During the night the coffee is gathered into the centre of the bed and covered with henequen which is protective from rain and humidity, while providing ventilation to the coffee. It is at this stage when many of the unique flavours develop.
 
Hand roasted in tiny batches from various origins. Single origin speciality coffee with amazing flavours.
 
Whilst we recommend you purchasing whole bean coffee and grinding it yourself as you use it. We can also offer ground coffee for specific brewing methods. Please select the origin of your coffee and brewing method or whole bean preference.
 
This coffee will only be offered as part of our roasters choice subscription service. It will not be for general release
 
Coffee will be roasted on Mondays to order. Your roasted coffee will be posted by Royal Mail after a period of degassing. or you could opt to collect from us.
 
We will notify you when your coffee has been shipped or is ready for collection.