EL SALVADOR - VISTA HERMOSA
Third-generation coffee farmer, José Gutierrez, combine scientific know-how with age-old farming wisdom to nurture and protect his coffee from diseases and pests.
FARM: Finca Vista Hermosa
VARIETAL: Caturra
PROCESSING: Anaerobic Natural
ALTITUDE: 1,100 meters above sea level
PRODUCER: Jose Enrique Gutierrez
REGION: Ahuachapan, Concepcion de Ataco, Apaneca-Ilamatepec
TASTING NOTES: Cranberry, Dark Chocolate, Brown Sugar
José Gutierrez is a third-generation coffee producer whose passion for coffee cultivation brought him back to coffee nearly 25 years after his family stopped producing coffee in the 1980s. In 2005, José, inspired by the growing interest in specialty coffee and higher quality, returned to coffee production with great excitement.
Today, José continues to focus on producing highquality coffee on his farm in the Apaneca- Illamatepec mountain range. Fertile clay soils and environment-focused agriculture support José’s passion for specialty coffee.
CULTIVATION
Coffee at Finca Vista Hermosa is grown in shade provided by native tree species. Shade trees also double as habitats for native species of birds and other local fauna. The 6-month dry season helps trees concentrate sugars in their cherry.
José’ is dedicated to preserving the environment by using sustainable farming practices. The farm uses a holistic ecological system that combines a knowledge of microbiology with plant nutrition.
José's practices combine scientific know-how with age-old farming wisdom to nurture and protect his coffee from diseases and pests.
HARVEST & POST-HARVEST
Pickers selectively handpick ripe cherry. José has developed long-lasting relationships with his pickers, many of whom return year after year to harvest cherry at Finca Vista Hermosa. These relationships help José hire and train skilled pickers who pick ripe cherry more efficiently.
Once harvested, cherry is placed in sealed containers and left to ferment anaerobically. Then, cherry is laid on a patio to sundry for 14 to 20 days. For the first few days, drying cherry is moved every 20 to 30 minutes. Throughout the entire drying process, cherry is raked frequently to ensure even drying.
Dried cherry is rested and then transported to Beneficio El Carmen, a dry mill in Concepcion de Ataco, Ahuachapan. In total, coffee rests 60 to 150 days between the time it finishes drying and export.
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.
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