Coffee beans from El Salvador Les Pures Origines L’Exuberant

A gourmet coffee, rich and comforting, to enjoy by the fire.    The Exuberant Adj.   Which is abundant, overflowing, which manifests itself without restraint and whose vitality is expressed through expansive behavior. Country: El Salvador Region: Apaneca-Ilamatepec Farm / washing station: Andrés Salaverría Varieties: Bourbon, Catuai and Caturra Treatment process: Natural Altitude: 1,200 - 1,300m Harvest period: January - February Tasting notes: Strawberry, nectarine, dark chocolate SCA rating: 87.5/100 Level of complexity: High Acidity: High Body / power: Rich & intense NOT.m - Terroir Farms are found around the Apaneca volcanic mountain range, located in western El Salvador.   They are distributed in different coffee-producing districts: Atiquizaya, Concepción de Ataco, Jayúa and Apaneca.    Apaneca – Ilamatepec is the leading coffee-producing region in the country, with production accounting for 53% of the country's total production.    The coffees of the Apaneca - Ilamatepec region are grown exclusively under shade and benefit from volcanic soil.   This is conducive to coffee production, as it is rich in minerals and has deep drainage, allowing water retention for dry periods.    El Salvador is located in the tropical climatic zone, with similar temperatures throughout the year, with average temperatures of 25º C and average annual precipitation of 1823 mm, optimal for the development of coffee trees.    N.m - Producer Andrés Salaverría, 5th generation of producers, who have dedicated their lives to coffee for over 100 years.    It was in 2011 that he joined the family farm.   A university graduate, he continued his career with the Ernesto Illy Master in Coffee Sciences and Economics.   This will allow him to obtain a more global vision of the entire value chain and will lead him to initiate multiple projects and projects in family farms in El Salvador, both on the diversification of coffees and on the search for new fermentation process trends or agricultural techniques.    Among the coffee farms managed by the Salaverría family, San Francisco is one of the most important.   Located next to the village of La Majada in the district of Juayúa, it not only produces exceptional coffees but also tends to preserve the national forest reserve in which it is located, with the aim of conserving the fauna and flora of the area. .    N.f - Varieties This coffee is composed of: Bourbon Rouge, a variety susceptible to disease, but rich in aromas and enhanced at high altitude.   Caturra, natural mutation of Bourbon, variety very widespread in Latin America, particularly appreciated for its sweetness/acidity balance.   Catuai, a cross between Mundo Novo and Caturra.   It is cultivated in medium and high altitudes.    N.m - Treatment process This is the natural process (or dry process): the coffee cherries are not pulped before drying.   The grain therefore dried with its fermenting pulp, giving it more sweetness and body.    Concerning the drying of coffee, it is carried out in 2 distinct phases: "Sleeping Bag" method: The cherries are dried outdoors, placed in large opaque bags which retain humidity.   The process alternates between open and closed phases.   When the coffee is opened and distributed evenly, standard drying occurs.   During the covering phases, the coffee is like in a sleeping bag.   This technique considerably increases fermentation and helps maintain the high density of the grains.   Fruity and winey notes often accompany this technique.   Part of the coffee batches is made in the sun (14-20 days of drying) and another in the shade (18-24 days of drying).   Mechanical air dryer: Following the first natural drying, the dryer will ensure the correct humidity level for optimal conservation of the coffee.