We love our coffees from El Salvador here at Soma, and this coffee is exactly why. The coffee from El Salvador has such a clean and always exciting flavour. The amount of work going into pregressing the quality of coffee from this origin is second to none, always improving.
This Coffee is from the El Cipres Estate, located on the Northern slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, in the municipality of Nejapa, Department of San Salvador. The estate has been in the family since 1880 after being bought by Dr. Emilio Alvarez Lalinde when the family migrated to El Salvador from Colombia bringing with them an ancestry & knowledge in coffee production. The Estate is now run by the Alvares Gallardo family who took over in 1992 bringing a new passion and dedication to the farm, working hard improving all aspects of the estate. The estate is made up of 90 Hectares of coffee producing land and 5 hectares of natural forest allowing the wildlife to flourish. Starting at 1070 MASL, the farm is a long thin strip which climbs up to 1800 masl producing 3000 bags annually. The Estate has also reintroduced the old practice of agobia cutting and growing which has significantly helped to improve yield where the trees are bent over and tied to the ground to keep producing whilst new shoots grow vertically. There is a strong family and social aspect to the El Cipres Estate, and the Family works hard to ensure all workers are treated with respect and dignity. There is permanent staff who live on the farm whose food is subsidized all year round. In the houses they have also provided new efficient reduced smoke cooking stoves as well as using volcanic stones as a filter of waste water to reduce pollutants reaching the soils. During the picking season the workers also receive meals & coffee each day as well as a nutritional drink every other day to help promote worker health. The farm also supports the local school which neighbours the farm subsidising the teaching assistant at the school. They have also helped with the supply of a computer and as well as provide sporting clothes for the sports classes. The coffee is delivered to the El Borbollon mill where it is floated and separated, the coffee is then placed submerged in a sealed container for 24 hours before then being removed and cleaned. From here it is then placed onto raised beds, left for 1 day before then being turned regularly every hour to ensure an even drying down to 11%. The Maceration process should bring out a more pronounced acidity but still with the body and flavour of a natural.
FRUIT BOMB! That is the most dominant thing you will notice about this coffee; it is so incredibly fruity and sweet. Just think rhubarb crumble and all that delicious goodness. It's not just fruity though, it's also oh-so-complex. Juicy strawberry and Raspberry notes balance out the Dark Chocolate sweetness, but the acidity is the real star of the show here. This coffee literally dances across your palate, with lingering Malic and Oxalic acidity flavours (Think Apple like acidity and sour or tart) and a delicate fizz that makes you itch for another sip. All brew methods offer an adventurous taste experience but this truly shines on drip filters such as the Kalita Wave and Hario V60 and is recommended to be served black.
Get your bag from Soma Coffee Company today and see for yourself!.
- Origin - Bálsamo-Quezaltepec, San Salvador
- Producer - The Alverez Gallardo Family
- Varietal - Red Bourbon
- Altitude - 1070 - 1800 MASL
- Process - Macerated Natural
- Notes - Rhubarb, Strawberry & Dark Chocolate
- Cupping Score - 86.5