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Finca el Cerro is the heritage of 5 generations of Salvadorean coffee producers. Coffee growing has been in their family for over 150 years.
The Finca is located in the eastern highlands of El Salvador, in the world-renowned coffee-growing region of Apaneca Ilamatepec, at 1500 m asl, surrounded by indigenous forest, which provides an ideal microclimate for growing high-quality coffee.
The owner of the Finca is Fernando Leto Escobar, who grew up on the family-owned coffee farm. Eight years ago, the farm responsibilities were handed over to him when his dad Don Fernando Sr. passed away.
Since 2016 they have processed their coffee in their own small eco-friendly coffee mill and now, they are vertically integrated in producing, milling, and exporting.
They use farming methods that are friendly to the environment, and they have areas that will soon be totally organic. Another objective of the farm is the production of coffees of the highest possible quality.
They do several processes: washed, natural and honey, and also, in the last few years, they have been experimenting with different varietals, by selecting the best seeds of the varieties that have given the best results in the cup.
Anacafe 14 varietal is supposed to have originated from a natural cross between a Catimor variety with Pacamara around 1980, in the Department of Chiquimula, Guatemala. It was discovered by farmer Francisco Manchamé.
After several cycles of selection, in which a group of individual plants is selected based on their superior performance, the seeds of these plants are brought together to form a new generation. The new genealogical selection ANACAFÉ was released as a commercial variety by the National Coffee Association of Guatemala in 2014.
Only ripe and selected cherries are harvested and left to slowly dry on African raised beds for 30 days, the first days in the sun and then the last days in the shade.
In the cup: Blackberry, maple syrup, papaya. Juicy and syrupy, with a long aftertaste.
Resting period: at least 5 days for filter roast.
|Finca El Cerro
|Natural, dried on raised beds
Two profiles available:
For espresso & moka pot
|Blackberry, maple syrup, papaya. Juicy and syrupy, with a long aftertaste