For over a century, the Alfaro family has been manning the farms of El Carmen Estate. Situated 1300m above sea level in El Salvador's Apaneca-Ilamatepec mountain range, it is one of Central America's prime coffee producing areas. Additionally, as it is located in the heart of El Salvador's main forest, the coffee farms are a vital entity in the eco-system, a sanctuary for hundreds of migratory and native bird species.
In mid 19th century, Antonio Jose Alfaro started producing coffee after purchasing a plot of land near the village of Ataco. Following his father's footsteps, Agustin Alfaro founded Salvadoran National Coffee Company and established El Carmen as one of El Salvador's leading exporters. Soon, Antonio Alfaro, the third generation of the Alfaro family, continued the legacy and in present times, Fernando Alfaro is the fourth generation to farm coffee.
Meticulously managed, careful attention is given to details and great emphasis is placed on maintaining a lot's identity, right from cherry harvesting until the exporting of green beans. Coffee from this estate is produced under 60% shade cover, allowing the coffee to ripen evenly. Shade trees are pruned to about 40% shade to allow the required light for new foliage growth before the rainy seasion.
Only the perfectly ripe Red Bourbon cherries are harvested by hand and are floated to remove debris and underweight cherries. Afterwards, they are placed on raised beds for 21 days, where they are regularly raked to ensure the cherries dry evenly. After another 3 to 4 days on clay patios, the beans are prepared, defects are removed and also screened to uniform size before export.
With its rich and heavy body, the cup brings out front notes of dried cranberry that is followed by flavours of chocolate, complete with a cacao finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
