[rainforest Alliance Certification] SHB of Finca San Marcelino Coffee Farm in El Salvador [orange

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[Rainforest Alliance Certification] Salvadoran Finca San Marcelino Coffee Farm SHB [Orange Bourbon] Coffee Bean Taste?

Cooperatives of small producers in El Salvador, consisting of 391 members, have been working on farms since 1980. We are proud to own a sustainable coffee farm and are committed to our members and their families and support their overall development. Located between two volcanoes, the farm is home to many different species of flora and fauna, which is why all our products are rainforest certified. When the Pakas family began making cherries from this unknown coffee, pickers almost two miles away could smell the vibrant floral mango aroma in the air and then return to the factory to find out what was going on. Baffled, we boil it down to another geisha we've never seen before. After all these trees have been around for more than 70 years, even though it is a geisha, they are very unique.

Working under strict specialty coffee standards, such as harvesting only fully ripe cherries, carefully grinding, appreciating pruning, etc., she also has amazing coffee terroir conditions, such as altitude, sandy loam and rich organic matter. Coffee pickers are selected from her staff based on their experience and enthusiasm, as well as their understanding of the requirements for obtaining high-quality coffee.

There are five interesting coffee trees. Finca San Marcelino's farm manager clearly points this out. They are distinctly different from others in appearance. These trees are very old, 50 years old to be exact. Once identified, field pickers confirm that fresh cherries have a distinct odor. What could this be? Bernardina's initial discovery was published in 2015. Here, its original birthplace Los Bellotos is filled with glory. Clean, vibrant, fragrant, and processed by washing methods.

Each year, approximately 35 employees are employed during the harvest season and a permanent "winter engineering" team of 15 people is managed throughout the year. The idea is to have a well-trained, skilled workforce that can get better wages and working conditions. Gloria pays about 90 percent more than the legal minimum wage during harvest to give workers incentives and ensure the best coffee cherries. After each production cycle, she gives proportional bonuses based on her "winter workers" weekly labor, usually bringing them 1.2 months of extra income.

There were 4 foliar applications and 2 soil applications, mainly sandy loam soil types, with annual rainfall ranging from 2,000 to 2,700 mm. Additional revenue from auctioning coffee is planned to improve farming practices and continue to focus on improving farm and factory quality.

Country: El Salvador

Areas: Canton San Isidro, Izalco, Sonsonate

Breed: Orange Bourbon

Farm: Finca San Marcelino

Process: washing

Altitude: 1300-1650 m

Grade: SHB

Certification: Direct Trade, Rainforest Alliance

Recommended barbecue: City + to the whole city

Flavor: caramel, roasted almonds, citrus.

Filter cup: Hario V60

Water temperature: 90 degrees

Polishing degree: Small Fuji Polishing degree 4

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor.