EL salvador Las Delicias (200GR)
High-toned, crisply sweet tart. Blackberry, raspberry, caramel, rye whiskey, honeysuckle in aroma and cup. Sweetly tart structure with juicy, citrus-like acidity and viscous, buoyant mouthfeel. The finish centers around notes of honeysuckle and cocoa nib with undertones of milk chocolate.
Farm: Las Delicias
Las Delicias farm was established in the beginnings of the 1950’s, with an association of coffee and cypress. Los Apeninos is an area of finca Las Delicias, Cup of Excellence winner in 2003. The farm has been cultivated with coffee since the 1950’s with association of Flowers specially Callas and Bird of Paradise, because of climate conditions.
Mauricio Escalon was born in a coffee producing family who began their coffee story in the third quarter of 1800th. The family business has 10 farms and 2 Mills. Mauricio is Managing Director of Cafescal specialty Coffee exporting company. He is responsible for 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 family business.
The farm has a picturesque view to Lake Coatepeque, which was formed after several volcanic eruptions more than 50,000 years ago, and now grows coffee trees on volcanic soil. Las Delicias produces the sweetest variety of Bourbon - Old Red Bourbon
Las Delicias Estate is located in the Ilamatepeq Mountain Range, in Canton Palo de Campana, one of the most emblematic areas for good quality Coffee from El Salvador. At the same time is one of the uppermost areas of Coffee growing in El Salvador. The farm is worked all year round based on a “protocol” which defines all the works that will be made on the farm, depending on strategic planning of the plantation. The farm is supervised by a strict plan every week, to manage the plan defined after the harvest period. Las Delicias produces such varieties of Arabica as Bourbon, Pacamara, Kenia, Geysha, Pacas і Parainema.
Fest coffee Mission is a Company that provides only direct trade green coffee from farms in Central and South America. They represent more than 200 farms from Guatemala, El Salvador, Honduras, Nicaragua, Costa Rica, Papua New Guinea, Colombia and Ethiopia. They pay considerable attention to the natural way of coffee processing, as well as to the experimental aerobic and anaerobic types of fermentation. Collaboration with them started 2018.
About Las Delicias
REGION:Santa Ana, Palo de Compana
ARRIVED IN:69kg Grain Pro
FLAVOR:Milk chocolate, Raspberry, Caramel
FINISH:Rye Whiskey, Honeysuckle
Experimental methods of green coffee processing, mainly fermentation, are
carried out in order to increase the potential flavors of a certain batch of
Fully ripe fruits are harvested from December to March. At the processing station, the berries are washed in spring water tanks and cleaned of floaters.
The next stage - cold fermentation. The berries are placed in bags and kept in a
cold room for 72 hours. The temperature level is maintained in the range of 11 - 15 ° C.
The first 3 days after processing the fruits are dried on the beds only in the sun and for the next 22 days combine the drying process in the shade and in the
sun. Coffee is aged for a month or two in bags. Before sending for export, the greens are cleaned with a haler.