The mini section "Meet the specialty coffee" started last week with China and now continues with another of our new additions, which manages to intrigue both with a rich history and with a different and memorable taste. The specialty coffee Edith Eleonora Lemus from El Salvador needs to be presented to the audience. That is why in this blog article, you will get acquainted with the jewelry of the farm Finca España, which you can find on the Bulgarian market, thanks to Family Coffee Roastery Martines.

 

 

1. Origin and history

Most people, when they hear El Salvador, imagine a small country with a less developed economy and living standards, however, it was once the 4th largest coffee producer in the world and continues to produce high quality and diverse varieties. Before the coffee, the indigo plant, used to dye cloth in iconic blue, had long been the main export crop for El Salvador and Guatemala. However, in the 1880s, when new, cheaper, artificial dyes appeared, the country’s indigo export business gradually declined. It was then that the coffee replaced the indigo as the most natural crop in the country, which became the main product for trade. At the time, most landowners growing coffee were directly involved in politics, including the president of El Salvador himself, General Thomas Regalado, who owned several thousand acres. It was common practice to use their high position in the state hierarchy to force ordinary farmers to sell their lands and even work for little money and sometimes without wage in the large estates of high-ranking people. The state elite has invested heavily in infrastructure, which has helped the El Salvador coffee industry to thrive and thrive. However, years later, when the land was redistributed to landless farmers, most of the population took advantage of the already improved infrastructure.

 

2. Farm and coffee characteristics

Leaving history apart it is time to pay attention to the place from where we take our specialty coffee, namely the farm "Finca España" Edith Eleanor Lemus, which is located in the city of Kesalapia and in particular in the mountain range Cerro de Aponeca. The coffee was first planted in 1860 by Rodrigo Herrera, and one of its main goals was to establish together with his wife Edith Eleonora Lemus their farm as a producer of high-quality specialty coffee. That is why in the last few years, they have made great efforts to improve the way of production and cultivation of the crop so that the quality can be truly world-class and continue to have such great interest. Apart from the care of the farmer, we cannot miss mentioning the fact that the altitude from 1350 to 1500 meters is highly favorable, the warm temperatures during the day and the cool nights also contribute to the production of a quality harvest.

 

The natural processing of coffee begins with hand-picking of the ripe beans and selecting them carefully, then placing them in hermetically sealed containers, where they ferment anaerobically for 96 hours. The different microbial activity takes place in this oxygen-free environment, creating unique flavors. After fermentation, the beans are placed on specifically raised beds to dry in natural sunlight. They are turned over at regular intervals to ensure even drying. This stage of processing takes an average of 28 days. The flavors found in this coffee resemble caramel, red grapes, and tropical fruits.

 

Unlike other countries, where the production of specialty coffee requires more additional investments and training, El Salvador already has a large and skilled workforce. The producers are constantly striving to improve their harvests and this is obvious only from the first sip of coffee.

 

If you want to try this Arabica coffee, you can find it in our online store. And as you know, we promise our roaster Alexander to make sure the coffee is freshly roasted specially for your taste and preferences. Do not hesitate, because the quantities are limited.