Introduction of hand-made coffee made with honey from Frog Hill Manor in El Salvador

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Region: Santa Ana Volcano

Manor: Renus/Frog Hill Manor

Produced by Jose Antonio Salaverria

Harvest period: October every year to February every other year

Certification: Rainforest Alliance Certification

Treatment: honey treatment + natural drying

Breeds: Bourbon, Caturra, Catuai, Pacamara, Pakas

Altitude: 1450~1630 m

Flavor Description: Orange, almond, milk chocolate, rich in oil.

Renas (Frog Hill) Estate is located in the volcanic area of the Apaneca-Llamatepec Mountains in the west of Salvador. It originally came from the Hill of the Frogs (Frog Hill) behind the farm. The current owner Jose Antonio SalaverriaJose and his family work together to produce high quality coffee. The green coffee beans are picked from fully ripe cherries at harvest time, and part of the pulp and mucus are retained for fermentation. The pulp is regularly stirred and dried until completely dried, and then the shelling procedures are carried out. The production and environmental management of the whole estate are in line with the principles of RFA rainforest protection.

El Salvador coffee has five major producing areas (Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range), roughly distributed in the volcanic ash covered mountain slopes or plateau areas above 1,200 meters above sea level, coffee trees are mostly planted in tall shade coffee (shade grown coffee) to avoid excessive temperatures and direct sun exposure, affecting the quality of coffee beans. November to February is the main coffee season, mainly Bourbon and Pacas, producing more than 150,000 tons of organic coffee per year.

The volcanic activity in El Salvador is very active, so it also brings mineral-rich volcanic ash geology to El Salvador. The soil composition of such sites is more mineral, but less organic matter. In order to maintain the proportion of soil composition and make up for the shortage of organic matter, the coffee farmers of El Salvador use the processed coffee pulp residue or organic matter under the coffee tree as fertilizer to supplement the lack of organic matter in the soil, so that the coffee fruit presents a richer and balanced flavor.