Detailed introduction of Honey treatment of Coffee beans in Finca La Providencia Manor of El Salvador

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Basic information

Farm: Finca La Providencia (Manor of providence)

Varieties: bourbon, Kaddura

Processing: honey treatment

Altitude: 1100-1300 m above sea level

Owner: Fernando Alfaro&Jose Enrique Gutierrez

Origin: Takuba City

Region: Cordillera Apaneca and Illamatepec

Overall: notes on dried berries, cherries, beehives, vanilla and milk chocolate

Finca La Providencia 100% bourbon-El Salvador

Finca La Providencia is owned by Fernando Alfaro (Fernando Alfaro) and Jose Enrique Gutierrez (Jose Enrique Gutierrez), who run the farm under the name INVERFINCA,SA de CV. Both companies are fourth-generation coffee producers in El Salvador who have accumulated a wealth of experience and extensive knowledge of the idea of producing high-quality coffee seven years ago. Fernando and Jose's main goal is to achieve high-quality coffee production while increasing production.

The farm is located in the Canton Pan Panadadura,Ahuachapan department in Tacuba. La Providencia is 1100 to 1300 meters above sea level and covers an area of 70 hectares, adjacent to the biological corridor of Parque Nacional El Imposible National Park. The wildlife in this area is diverse and the air is fresh.

The farm works with the integrated farm management system to identify soil defects and meet the unique nutritional and structural needs of the soil, starting with soil analysis. During the harvest season, the farm employs an average of 30 to 50 people to complete key tasks such as coffee pruning, trench coat trimming, lime fertilizer, herbicide and foliar fertilizer application, and control of coffee leaf rust.

The farm grows red and yellow Kaddura and red bourbon. Only the strictest quality control criteria are used to harvest coffee. Beans are selected when fully ripe and then manually sorted before being sent to the mill to remove any damaged or ripe cherries.

La Providencia has its own wet mill equipment with two pulpers. The coffee has been processed with honey treatment (half-washed), dried in Parijuelas (lift bed) immediately after pulping and constantly flipped to ensure dryness and prevent excessive fermentation. Parijuelas is a wooden bed, like an African bed, with a raised mesh structure on the ground. After a few days of pre-drying in parijuelas, then finish the coffee in the clay courtyard. The drying time is about twelve days.

After drying, the coffee is transported on parchment to Beneficio El Carmen, where the Agricola San Augustin is ready to export coffee after 45 days of drying.