El Salvador San Theo Manor Coffee beans how to make COE Honey Coffee beans characteristic Story

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El Salvador Coffee Manor San Theo Manor Kenya Bean seed SL28

Ernesto Menedez (Ernesto é ndez) is probably El Salvador's most famous coffee farmer, terrible award-winning machine, brilliant record of the extraordinary Cup (Cup of Excellence), he has two estates have won the championship: La Ilusion was the first in the El Salvador Super Cup in 2008, and the San Theo Manor won in 2012! Mendes Alejandro Mendez, the 2011 World Coffee Masters (WBC) champion, used his coffee.

San Theo is a new farm bought by Menedez in 2009, a 45-minute drive from Santa Ana, with a cultivated area of 60 hectares, between 1450 and 1700 meters above sea level, and 30 hectares of pristine forests and mountains, 1700 to 2000 meters higher. San Theo has excellent volcanic soil, rich and deep, brought by volcanic eruptions in different Ilamatepec regions. Not only the soil comes from volcanoes, but the local microclimate is shrouded in clouds all the year round. It is also formed by the surrounding volcanoes Santa Ana Volcano, Cerro Verde Volcano, and Izalco Volcano. As a result, Menedez named the unique estate Las Brumas San Theo, and the clouds reduced the heat of the sun, making coffee cherries ripening more slowly, sweeter and more uniform. El Salvador coffee beans

SL28, a Kenyan bean grown in San Theo, comes from Andes, another farm in Menedez. More than 60 years ago, the former owner of Andes planted the Kenyan coffee variety SL28 on his farm, the seed he brought back from a trip to Kenya, which grew very healthily and flourishingly in the garden. After Ernesto took over and reorganized it, Andes itself won fifth place in the 2010 El Salvador Cup of Excellence Cup thanks to the Kenyan flavor of these special varieties.

Ernisto not only required strict maturity during harvest, but also went through two manual screening procedures to remove unqualified cherries, and then immediately sent them to the San Carlos processing plant on another farm for washing. After removing the peel and pulp, ferment for 16 hours, wash the shell beans with clean water, and finally put them on the African elevated shed bed to dry until the moisture content reaches 11.00%. El Salvador coffee beans

Not only that, Menedez has even crazier ideas. He launched the San Theo Wild Coffee Project (Las Brumas Wild Coffee project). He hopes that his estate can mimic the ecological environment in which wild coffee grows, even like the primeval forest, even if growing coffee does not damage biodiversity and the environment, so the number of Salvadoran coffee beans is quite limited.

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