How to make Salvadoran coffee by hand? The characteristic Story of Coffee beans in Santa Rosa Manor in El Salvador

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Santa Rosa

Region: Alotepec Mountains-Metapan, Cayahuanca,Chalatenango province, near the slopes of El Pital (the highest peak in El Salvador), San Ignacio jurisdiction in Santa Rosa.

Harvest year: harvest in 2013 and 2014

Month: February

Altitude: 1600.00 m

Harvest: April

Soil type: fertile alluvial clay loam

Temperature / average climate: temperature between 10 °C and 23 °C

Average rainfall: 2000 to 2500 mm per year

Shade type: coniferous forest

Shade density: 30-40%

Crop conditions: traditional semi-organic.

Flora and fauna types: vegetation: conifers and others in this area; animals: rabbits, deer, armadillos, reptiles, squirrels, etc.

Fertilization methods: compost and bocashi are mainly used as organic fertilizers, both of which are produced on farms, supplemented by complete fertilizers applied to soil and foliage.

Application of herbicides: farms do not use herbicides or pesticides of any kind.

Environmental protection measures: the entire property was reforestation 6 years before the establishment of the coffee farm.

Process: washing

Fermentation type: natural fermentation

Cultural information

Profile of the owner:

J ·Raul Rivera SA de CV

Farm History:

This is a 56-hectare land that was reafforested with coniferous forests in 2000. Of the total area, 20 hectares are planted with coffee (the area consists of four plots, each with five hectares). The planted forest is used as the shadow of coffee, which is its fourth year of production. The establishment of the plantation stems from the production of a kind of coffee that can win the first place in the excellent cup. For this reason, a genetically modified Pacamara variety was chosen to start the farm, and only plants that showed Maragogype advantage were planted.

The location of the farm:

Chalatenango province, under the jurisdiction of San Ignacio, Santa Rosa Guangzhou.

Work practice:

Coffee-related activities and cultural practices, but aimed at achieving the highest quality, which can in particular indicate fertilization and harvest.

Welfare or social programs:

The farm is the most important source of work around Santa Rosa Square, prompting many residents to start growing coffee, thus promoting work in the area. He also took part in social activities with people from the surrounding farms to celebrate Christmas, and all the children brought toys, Pinata and candy.

The plot at the highest point of the farm was selected to participate in the Excellence Cup. Produce gourmet coffee according to the guidelines and fertilize and harvest the plot with other farms. The grinding process takes place on nearby farms owned by the same company.

In the future, our goal is to continue to work closely together in the current way, with special emphasis on improving the fertilization plan and the milling process until the quality of our coffee becomes the No. 1 standard in the Excellence Cup. This farm is one of the legacies of Jorge Raul Rivera's coffee knowledge (1938-2013). He is not only a professor at the University of El Salvador, but has also taught coffee cultivation and processing for 10 years, but has been working in the region since 1978. He also pioneered the establishment of the crop (Chalatenango) in the north of the country.

Grinding: machinery

Type of washing: manual

Fermentation type: natural

Dry: dry in a concrete courtyard

Qianjie Coffee recommends that Salvadoran coffee beans be boiled in 90-92 degrees water, with soft acidity in the mouth and clean flavor. El Salvador coffee beans

El Salvador coffee beans

Water treatment: water is taken from a stream that flows through the farm to wash coffee; waste water is deposited in small ponds that are absorbed. El Salvador coffee beans

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