... the Finca La Buena Esperanza in the Cacahuatique mountains of El Salvador. The Arabica plants grow there on rare clay soils with a high iron concentration, which leads to a greater acidity in the coffee. Surrounding shade trees such as lemon and avocado also contribute to a special taste experience. The finca includes two farms, Finca La Quintanilla and Finca La Palma, with a total of 96.5 hectares of cultivated land. On these farms, Andrés exclusively grows Arabicas of various varieties with 8 permanent employees and around 80 seasonal workers: Bourbon Tekisic, Typica, Pacamara, Centroamerica, Icatu, Marsellesa. The coffees are all hand-picked and elaborately processed. The fact that Andrés has mastered all three common processing types – Natural, Pulped Natural, Fully Washed – and has them in his program shows his exceptional expertise.
You rarely see something like this on a small farm like Finca La Buena Esperanza with only 50-100 tons of annual harvest output. For comparison: Tchibo roasts a good 50,000 tons of green coffee every year - there's not much to say about the difference in quality. Our two coffees - the Presa and the Santa Maria Norte - are small rarities with 18 bags of 30 kilos each. The Presa is a Bourbon Tekisic, fully washed, the Santa Maria Norte is a Centroamerica, pulped natural.
