El La Cumbre Coffee Manor introduces the flavor characteristics of Salvadoran coffee

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

La Cumbre

Farmer's name: Margarita Lucía Díaz de López

Farm Name: La Cumbre

Farm elevation: 1500 - 1550 masl

City: Chalchuapa

Area: Santa Ana (Cordillera Apaneca - Ilamatepec)

Altitude: 1550

Location Variety: Gesha

Year planted: 2014

Soil Type: Volcanic

Slope: Facing northeast

Solar Exposure: Solar Growth

Average temperature: low 8 degrees Celsius, high 25 degrees Celsius

Average rainfall: 1,700-2,200 mm/year

Nutrient inputs: Calcium nitrate based nitrogen formulations and non-potassium chloride (non-potassium chloride) based potassium formulations.

Weed control: mechanical weed control only (no herbicide)

Grind: Beneficio El Manzano's Cuatro M Cafe

Wet milling process: cherries are washed through mechanical siphon and Flotters removed

Process: Natural (non-slurried)

Drying process: Elevated bed 13 days

Harvest Month: January/March 2018

Farm extension: 10 hectares

Total farm yield: 300 69Kg bags

It was founded in 1872 by Cornelio Lemus, great-grandfather of Margarita Lucia Diaz de Lopez, and has remained in the family for five generations. In 2004, Emilio Lopez Diaz, Margarita's son, began overseeing and managing La Cumbre. La Cumbre originally grew red bourbon, and in recent years after the farm rusted, he underwent a mayoral renovation. Yellow bourbon and Pacamara varieties were introduced to farms in 2013, followed by Gesha varieties in 2014 and SL-34 in 2015. In 2016 and 2017, the renewal continues to add Ethiopian heirloom varieties, which will soon also be part of the La Cumbre variety.

The washing process is carried out entirely at Beneficio El Manzano, a state-of-the-art facility located adjacent to El Manzano Farm. The plant has a production capacity of approximately 600 tons of green export coffee, which consists mainly of high-end specialty coffee, focusing mainly on natural, honey and complete washing processes. The plant is also being used by different agencies and entities for CQI to deliver newly launched Q-Processing courses; Pinhalense washing equipment manufacturers are also testing and developing new equipment focused on premium coffee.

Finca La Cumbre and Beneficio El Manzano are fully operated and managed by a fully vertically integrated coffee group called Cuatro M Cafes, which operates in El Salvador, the United States and Brazil. These businesses include brands such as Finca Ayutepeque, Fazenda Santana, Topeca Coffee, Odyssey Coffee, etc.

Front Street Coffee is recommended to brew in 90-92 degree water, with rich floral notes and soft citrus acids.

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