EL SALVADOR - LA PROVIDENCIA
This Yellow Caturra Anaerobic Natural from Finca La Providencia is the natural product of knowledge amassed over time.
This knowledge – and the drive to innovate – has been passed down to owners Fernando Alfaro and Jose Enrique Gutierrez, who both come from long lines of coffee producers.
FARM: Finca La Providencia
VARIETAL: Yellow Caturra
PROCESSING: Anaerobic Natural
ALTITUDE: 1,300 meters above sea level
PRODUCER: Fernando Alfaro and Jose Enrique Gutierrez
REGION: Canton La Pandeadura, Tacuba, Ahuachapán
TASTING NOTES: Red Grape, Juicy, Warm Cinnamon, Milk Chocolate
Fernando Alfaro and Jose Enrique Gutierrez both come from long lines of coffee producers. Together, they run Finca La Providencia under the name of INVERFINCA, SA.
Finca La Providencia, focused on specialty production, sits a 1,100 to 1,300 meters above sea level in Cantón La Pandeadura in the Ahuacapán department, in the Apaneca-Ilamatepec mountain range.
Guarumo shade trees attract bees and facilitate pollination. Fernando and Jose use biopesticides, a natural pesticide alternative, to control pests and diseases.
HARVEST & POST-HARVEST
Cherry is handpicked at peak ripeness and delivered to the on-farm wet mill. At intake, workers visually hand sort cherry to remove any damaged, underripe or overripe cherry. Cherry is placed in airtight bags and sealed to ferment for 68 to 72 hours. Bags are kept under shade to control fermentation.
Following fermentation, cherry is transported to the El Carmen mill in Ataco to sundry on raised beds. Workers at the mill turn cherry to frequently to ensure even drying. It takes approximately 30 to 32 days for cherry to dry.
COFFEE IN EL SALVADOR
Don’t be fooled by El Salvador’s small size. It was once the 4th largest coffee producer worldwide and continues to produce high quality lots. The country is known for its great cupping varieties, such as Bourbon and Pacamara. In fact, two beloved, frequently high-scoring varieties—Pacas and Pacamara— originated in El Salvador.
Unlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee.
Though coffee output in the country has been declining for over two decades – exacerbated by the CLR crisis – the approach to coffee production has changed from volume- to quality-driven. A new generation of coffee producers has sprouted around the country with a new vision and approach to production. Many of this generation are experimenting with processing and varietals.