EL SALVADOR | San Fernando | Bourbon | Natural

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Funky
  20

On a recent trip to El Salvador, our coffee buyers were cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. at Beneficio J Hill with legendary Salvadorian coffee producer Aida Batlle. The sweetness and creaminess of one particular coffee stood out. Through her Aida Batlle Selection program, Aida has set out to educate and incentivize producers, millers, and exporters. By leveraging her knowledge from 20+ years in the industry, she is also making it possible for other producers in the Santa Ana region to enter the world of specialty coffee. San Fernando has been in Berta Bonilla's family for five generations. The farm is divided in two by a country road that snakes its way through. The southern plot hosts the farm's processing mill and the home of farm manager Maria De La Cruz. The southern plot of San Fernando was completely renovated a few years ago, now planted exclusively with the Pacas and BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. varieties. Finca San Fernando is Rainforest Alliance certified. This coffee was processed as a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. and is exceptionally creamy with all of the sweetness you'd expect from Bourbon.