Las Marias, anaerobic

Origin

• 🇨🇴 Colombia
• 🇸🇻 El Salvador

Tasting notes

Character

• Experimental
  50
• Funky
  40

Mauricio Escalon was born in a coffee-producing family who started their coffee story in the third quarter of the 1800th. In the 1870s his great-grandfather, Pedro Jose Escalon, began with a plantation in Santa Ana. Later he founded El Molino (The mill) – the first of the industrial plants to process coffee in El Salvador. By the end of the 20th century, the family business had a tough time because of the coffee price crisis. However, with the involvement of Mauricio, it got its second wing. In 2003 Cafescal was created with the strategy to get into the specialty coffee philosophy. The company’s name means “Cafes Escalon Calderon” where Calderon is Mauritios`s mom’s last name. Now the family business has 10 farms and 2 Mills. Mauricio is Managing Director of Cafescal specialty Coffee exporting company. He is responsible for the administration and management of agricultural processes. He has a Degree in Architecture and working experience in building society, but his passion for coffee brought him back to the family business. Las Marias Farm has been in the Escalon family since the early 1900s. Later it was divided between two descendants. One of them sold his part to another company in the 1990s. And just a few years ago Mauricio bought it back and returned it to family ownership. Currently, on an area of 35.7 hectares, BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Pacas, Colombia, and Pacamara coffee varieties are grown here in the shade of Inga and Gravileos trees. Anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. (72 hours): The cherries are not cleaned of pulp – they remain whole. They are placed in airtight tanks from which the air is pumped out. Inside, anaerobic fermentation begins – yeast and bacteria break down sugars in an oxygen-free environment. Cafescal coffee lots have received Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. awards since 2003. As part of their social responsibility, Cafescal promotes the “Happy People” program, which is based on job satisfaction. They encourage their team to find joy in their daily work. This coffee is remarkab