El San Jose estate blackberry bourbon? Finca Sanjosé Estate

Venue: Ahuachap á n, Apaneca,Cant ó nEl Saitillal

Coffee varieties: bourbon (red, orange, yellow), Typica,Elefante.

Shadow type: Pepeto,inga sp and other native trees

Average annual rainfall: 2100 mm

Altitude: 1500 m

Average temperature: 17 °C

Soil type: clay loam

Description

Finca Sanjos é is the pride and joy of the Rodr í guez family and is now in the hands of fourth-and fifth-generation coffee producers. The story began in 1815, when grandmother Josefina Rodriguez é Mar í a Rodriguez and Josefina Rodriguez (great-grandparents) planted the first coffee trees with their own hands.

For generations, the farm has been controlled by dedicated farmers, such as Jose's son Israel Rodriguez of Israel, followed by Jose Maria Jose Maria Rodriguez, who took care of the farm until he met his recent owner, Gloria Mercedes Rodriguez Font á n.

Gloria used to be a strong woman who overcame gender barriers in an industry that has long been a province of men's work, personally overseeing every step of the farm. Gloria not only takes care of SanJos é, but also manages five other small farms, with the support of brothers and sisters, totaling 38 hectares.

Finca Sanjos é has entered the British specialty coffee market for three years, but from 2007 to 2009, it won several Cup of Excellence Awards, most recently the Best Origin Award in El Salvador, and in 2011 it won the overall fourth highest score "Coffee of the year" organized by the American Professional Coffee Association. This proves that commitment, hope and passion will never be deceived.

The slopes of Finka San Jose (Finca SanJos é) are completely covered by trees, helping to preserve and protect crops and the surrounding environment. In addition to the diversity of trees, the farm also has a variety of wild animals and birds, which can be seen in its natural habitat. SanJos é is nestled on the northwest slope of an extinct crater, which has a small lagoon called Nymph Lagoon because of its abundance of water lilies.

This year, SanJos é has 17 full-time workers engaged in a variety of activities, such as shade tree and coffee pruning, plant tissue renewal and weeding. All this work is done skillfully by hand. About 60 seasonal workers assist in the harvest process, picking and selecting coffee cherries to make a living only at the peak of ripening. People who harvest coffee have a wealth of experience and are committed to growing quality coffee.

Gloria is a firm believer in maintaining aggressive employees; the farm's regular workers are nearly 10 per cent higher than legal wages, while seasonal workers earn 50 per cent more at harvest because of the importance of harvest quality to this particular task.

One of Gloria's most important blessings was to make Antonio Avelino (Antonio Avelino) a farm manager or "Mandala" because his dedication, knowledge and common sense of quality made him an integral part of the job.

The combination of yellow and orange bourbon creates an amazing silhouette combination, which is the main driving force for creating a natural mixture of two varieties and providing this particular batch, despite great efforts in selecting and separating the batch.

For the processing method, Gloria chooses full washing, natural fermentation and sun drying on the clay brick terrace. The name Amarangia comes from a word game made up of two coffee cherry Spanish names.

In the cup test, looking forward to the lovely cherries found in the red bourbon, but this time there is more acidity. A little more freshness, a little cleanliness and a little delicacy.