Coffee continent
Central America
Coffee country
El Salvador
Coffee variety
Red Caturra
Coffee harvest year
2018/2019
Flavor notes
forest berries
Plantations
From 1,000-1,500 M.N.P.M.
Freshly Roasted Coffee
Freshly Roasted
Coffee category
Plantation
Beans coffee
ground on request
Salvador El Guamo Freshly Roasted Arabica Grain Coffee
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 town's citizens, a condition for receiving the land was a commitment to grow coffee. Antonio Jose Alfaro, took advantage of the opportunity, as did many other residents. Quite quickly it became apparent that only some of the new owners were able to bear the hardship of growing good coffee. Antonio, began buying land from nearby neighbors, laying the foundation for a new plantation. In this way it was possible to accumulate 34 hectares of land. The next step in the development of the plantation was the establishment of a coffee washing station, which 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, and it was given the name El Carmen.
The plantation, Finca El Guamo, is located in the Ahuachapán region of El Salvador near 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 subjected to selection so as to collect the ripest coffee berries. After harvesting, the coffee is processed by removing the top skin of the berry from the coffee bean. The coffee we are pleased to present to you is from the 2018/2019 harvest, it has been processed using the naturals method, which involves drying the harvested berries for days in parijuelas, which are wooden beds many meters high raised above the ground, the bottom of the parijuelas is made of flexible mesh. Coffee berries are turned over at intervals of several hours so that the drying process takes place evenly.
How does the level of coffee roasting affect its taste?
The level of roasting of coffee has a decisive impact on its flavor and aroma. Light-roasted beans retain natural acidity and pronounced fruity notes, ideal for lovers of more delicate flavors. Medium-roasted beans reveal a balanced sweetness and depth, with notes of chocolate or caramel, great for everyday brewing. Dark roasted coffees are characterized by an intense, strong flavor with dominant notes, preferred by lovers of strong espresso. Our Sochaccy Artisan Coffee Roastery stands out in the market by being the only one to offer the ability to individually select the level of roasting of the beans, allowing customers to tailor their coffee to their personal taste preferences.
Salvador El Guamo Freshly Roasted Arabica Coffee is characterized by intense notes of berries, chocolate and brown sugar, a delicate aftertaste of sweet citric acidity - full body; creamy heavy.
