Coffee from El Salvador, Finca El Guamo.

The history of the Finca El Guamo plantation begins in 1880, when the mayor of the nearby town of Ataco decided to give away land to the citizens of the town, a condition for receiving the land was a commitment to grow coffee. Antonio Jose Alfaro, took advantage of this opportunity, as did many other residents. It soon became apparent that only some of the new owners were capable of growing good coffee. Antonio began buying land from neighbors to lay the foundation for a new plantation. In this way he managed to accumulate 34 hectares of land. The next step in the development of the plantation was the creation of a coffee washing station that would allow the top part of the berry to be removed after the coffee was harvested; the skin, and the green coffee beans to be prepared for export. Don Agustina Alfaro Morán built the washing station in 1930, it was given the name El Carmen.

The plantation, Finca El Guamo, is located in the Ahuachapán region of El Salvador on the border with Guatemala, adjacent to the Santa Ana volcano, Parque Nacional El Imposible national park. The plantation lies at an altitude of 1,200 meters above sea level and is owned by Fernando Alfaro and Jose Enrique Gutierrez, both of whom are now fourth generation coffee producers in El Salvador. The plantation is planted with Red and Yellow Caturra arabica coffee varieties. The coffee is harvested from the bushes by hand and undergoes selection so as to pick the ripest coffee berries. After harvesting, the coffee is processed to remove the outer skin of the berries from the coffee bean. The coffee we are pleased to present to you comes from the 2018/2019 harvest, and has been processed using the naturals method, which involves drying the harvested berries for several days in parijuelas, which are wooden beds several meters high raised above the ground, the bottom of the parijuelas is made of flexible mesh. The coffee berries are turned at intervals of several hours so that the drying process takes place evenly.

The coffee is characterized by intense notes of berries, chocolate and brown sugar, a delicate aftertaste of sweet citric acidity - full body; creamy heavy.