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Finca Patricia

El Salvador

stone fruit, melon, candy

Regular price R 195.00

Tax included

Shipping calculated at checkout

COFFEE DETAILS

Origin:

Apaneca

Altitude:

900 - 1200 masl

Flavours:

stone fruit, melon, candy, citrus wine, milk chocolate

Body:

medium smooth

Acidity:

fruity

Roast:

medium

Brewing:

chemex, aeropress, V60, siphon, espresso & milk-based

Varietals:

Bourbon

Processing:

natural

Owner:

Ricardo and Patricia Valdivieso on Finca Patricia

KEEP

Our single-origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4 x 250g bags.  Our blends and decaf are packed into both 250g and 1kg bags.

About The Coffee

Finca Patricia located between Apaneca and San Pedro Puxtla town.  The farm only produces shade grown coffee. This not only creates an excellent micro-climate and protects the coffee trees from the sun, it serves as a habitat for many local and migratory birds, foxes, rabbits, other small mammals. Lately the deer population is increasing as well.

This bourbon lot was naturally processed. Selectively handpicked cherries are floated to sort by density, then the prime cherries are dried on a combination of patio and raised bed for an average of 20 days. 

About The Farmers

Ricardo Valdivieso named this farm after his wife Patricia because, he says, just as it was with her, it was love at first site when he discovered this farm. Both Ricardo and Patricia have been producing coffee as long as they can remember, in fact the coffee history of the family dates back to 1865. 

Notable landmarks in the region include the beautiful town of Concepción de Ataco and ‘El Imposible’ national park in the Apaneca llamatepec mountain range.

Coffee in El Salvador

Coffee was first introduced to El Salvador from the Caribbean as a garden crop in the mid-18th century but did not gain a commercial production foothold until 1850’s because indigo, easier to grow and more profitable, was king. Coffee was first exported—695 bags—in 1856 and the government began to encourage coffee farming. Exponential growth coincided with the development of synthetic indigo near the end of the century. At one time, El Salvador was one of the largest producers of commercial coffees. Today, with a focus on quality over quantity, 70% of coffee from El Salvador sells for a premium above commodity prices.

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