San Carlos
Cooperativa San Carlos first started in 1980 made possible by agrarian reforms that were implemented by the El Salvadorian Government which redistributed land to small farmers. The 672 Ha farm run from 1100 to 1665 masl on the Cacahuatique Mountain, which during the civil war in the 1980’s was a strategic strong point for the Government Opposition Forces as it allowed views from its summit far around the region. The farm has 126 Associate members with their families all living on the land together working on the farm as a group with the land split into 25 separate lots. Originally, they just grew pacas and bourbon and have recently added a small amount of Pacamara in the higher lots of the farm. The wet mill and patios for the processing the coffee is situated at 1400masl up the mountain providing a perfect location for drying the coffees as it is situated facing north/north east which is the direction of the prevailing winds which helps to maintain stable temperatures for drying coffee
115hr fermentation
This anaerobic coffee is carefully fermented for about 115 hours with temperature maintained between 22 – 28 hours to ensure a taste that makes it worth a gift for a coffee lover. It suits diverse preferences with a memorable flavour. We hope that a cup of this coffee can evoke the power to connect coffee lovers and our producers’ community, transforming the drinking experience and the growers’ lives.
About this coffee
Cupping score: 86.75
Farma: Harenja
Producer: San Carlos Dos
Region: Morazan
Altitude: 1100 – 1665 MASL
Variety: Cusclateco
Processing: 115hrs anaerobic natural
Variety
Cuscatleco coffee is a hybrid Arabica coffee cultivar that was developed in El Salvador in the late 1970s. It is a selection of the T5296 breeding strain, also known as Sarchimor. Sarchimor is not a distinct variety, but rather a group of related varieties with similar ancestry.
Anaerobic fermentation
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.
