Join us as Tyler presents this Friday at 3:30 p.m. in our Roastery on his experience below in El Salvador & Nicaragua. More info: http://kaldiscoffee.com/blogs/news/7371456-join-us-for-a-coffee-talk-this-friday
Tyler Zimmer, our green coffee buyer is in El Salvador visiting our coffee producers this week. He sent us this note from the farm.
This is my first trip to El Salvador and I'm extremely excited to be able to visit. El Salvador is unique for a few reasons in Specialty coffee. For one thing, unlike most of the South and Central American coffees, El Salvador hasn't given in to the hybrid varieties that much of Latin America has. Catmor is a variety that is a hybrid of Caturra and Robusta. While it cups as an Arabica coffee, it's has a low ceiling for quality potential. Specialty buyers try to avoid it. Bourbon is the most planted variety in El Salvador and it it is not unusual to see 80 year old coffee trees. Bourbon, like typica, is an old heirloom varietal that made it's way over to Latin America from Africa.
I arrived in El Salvador late Monday afternoon and I hit the road running. I met up with Chris from Atlas Coffee, one of our importers, along with some other roasters from the U.S. From San Salvador we headed towards the mountains of Santa Ana where our coffee is produced. There we are lucky to be working with Emilio Lopez and Cuatro M coffee. Emilio is one of the most passionate producers I have met in coffee. We arrived at Manzano, Emilio's farm and mill, and coffee was everywhere. He has two huge drying patio's where the coffee is partially dried and then finished in mechanical dryers.
At the mill, washed, pulped natural, and natural coffee are produced. Each micro-lot is traced back to every step. Every lot is kept seperate to determine quality. Some lots are as small as a few bags. We cupped many top lots Tuesday morning and the quality was outstanding. Emilio's farm is mostly Bourbon but he also has a small amount of pacamara. Pacamara is an offshoot of pacas and maragogype. The result is a very large bean with very good cupping potential. We spent the night on the farm Monday and Tuesday night. The farm has been in Emilio's family since the 1880's, so there is a lot of history and tradition.