La Ilusion
La Ilusion is one of this producers smaller farms. It’s 10 hectares grown at about 1540 masl. It’s 100% traditional Bourbon. The farm have performed very well for us the last years with complex and sweet Salvadorian Bourbons. The producer is innovative in ways of processing and farming. They separate everything by days of picking and do different processes, fermentation and drying techniques depending on capacity and potential of the particular lot. In this case it is mechanically demucilaged before it is soaked under clean water over night and then carefully dried on patio. They manage the drying times by building up layers and resting the coffees in piles.
The Jasal group – Las Cruces
This farm is part of a project with an El Salvadorian producer, Jose Antonio Salaverria and he’s two sons Andres Salaverria and Jose Antonio Salaverria the younger. They are now the 6th generation of coffee producers. The ancestors started with coffee in Huachapan. Jose Antonio Senior was offered a house from he’s father in 1970, but told him he wanted a instead. And he was given Finca Los Nogales, that’s still in the family and one of the farms we are buying from the group.
The coffees from the different farms are all processed at their central mill, Las Cruces. They bought Beneficio Las Cruses in 1990 and have done a lot of improvements since then. A lot of their success is based on their passion for coffee. They have been hard working and realistic, patient and focused on quality to make it sustainable. They have also managed to build a great team. Jose Antonio consider the workers and the team as the biggest asset.
About this coffee
Cupping score: 87.75
Processing station: La Ilusion
Producer: Salaverria Family
Region: Apaneca Ilamatepeque
Altitude: 1540 – 1650 MASL
Variety: catuai, bourbon
Processing: anaerobic natural
Variety
One of the most culturally and genetically important C. arabica varieties in the world, known for excellent quality in the cup at the highest altitudes. Bourbon is valued for its complex acidity and wonderful balance. It often has a sweet quality and nice and crisp acidity but can present quite distinct flavours depending on where it is planted.
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.
