Finca Nejapa, Washed Yellow Caturra, El Salvador

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Clean
  50
• Comforting
  50
• Sweet
  50
• Bright
  40

Flavour description : An aroma of Baileys Irish Cream . A round and well-balanced coffee with flavour notes of milk chocolate and canned peach with an aftertaste of hazelnut . The coffee is medium weight and creamy . Category: Comfortable Colour: Creamy Mint-green Producer: Gloria Rodrigues & Luis Rodrigues Farm: Finca Nejapa Lot: Roma Varietal: Yellow CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Region: Ahuachapán, Santa Ana Harvested: April 2025 Altitude: 1550 masl Sustainability project: Installed new solar panels and filters for clean water at the farm. Price transparency: The FOB prices we paid for this coffee was 3.8 USD per pound Finca Nejapa Washed Yellow Caturra is produced by Gloria and Luis Rodrigues on their farm, Finca Nejapa. Here they have special lot (tablón), called Roma, which Drop Coffee buys exclusively. At Roma, both Red and this Yellow Caturra are grown. The difference in fruit colour is one factor of the coffee's flavour. The theory is that the red cherry is taking in more light than the yellow as the yellow reflects more light. The Caturra varietal from Roma is the only Caturra that has been awarded in the 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. award in El Salvador. Tablón Roma, is located in the western side of Finca Nejapa, and was left unplanted until 10 years ago when Gloria obtained a loan through a local investment bank to redevelop and replant this area. The varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. chosen for this plot was red and yellow Caturra, planting this short-size producing tree with good yields was needed to repay the loan. The variety and terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. combination resulted in great quality coffee as well. The success of Finca Nejapa is the result of a strong family unit. The farm was initially inherited by Gloria’s father, José María Rodrígues Herrera in the 50’s, at that time the property was devoted to dairy cows, and it was José Maria who started growing coffee of the BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. variety. Little by little, he noticed coffee was extremely productive in that area, and that is where the story begins. Today Glo