El Salvador Mango Sangria – beans for filter coffee

Why buy coffee directly from the roaster?

We are a small, local coffee roaster. The beans we choose are grown by farmers who have small plantations, and their annual harvest is often less than the weekly demand of a big-box store. That's why, you won't find our coffees in the market. We love quality and uniqueness. We roast our coffee every day and know absolutely everything about our beans.

That's why you can buy packages filled with fresh coffee that comes from a verified source. What's more, below you'll learn all about the country, region, plantation and processing of the coffee that could be in your home in just three days!

Salvador Mango Sangria for filter coffee - take a look at it

Detailed informations about those beans

• Terroir: El Salvador, Apaneca-Ilamatepec, Tacuba
• Farm: Finca El Guamo
• Producer: Fernando Alfaro i Jose Enrique Gutierrez
• Altitude: 1200 m.a.s.l.
• Specie: Coffea Arabica
• Varietal: Caturra
• Processing: Dry (natural)
• Quality: 87 points in cupping from our Q Arabica Grader
• Harvest: current crop

Explore the Finca El Guamo coffee plantation

The plantation is owned by Fernando Alfaro and Jose Enrique Gutierrez, who are in the coffee business as the fourth generation in their family. Finca El Guamo is a 45-hectare plantation. The coffee grown there grows at an altitude of 1,200 meters above sea level in Tacuba, a municipality in Apaneca-Ilamatepec.

The farm is located between two small mountain ranges, and this location of the plantation provides protection from strong winds and creates an ideal microclimate for growing specialty coffee. The farm borders Parque Nacional El Imposible, a national park in El Salvador characterized by a great diversity of wildlife.

In addition to Caturra, Fernando and Jose Enrique also grow Pacamara, Anacafe 14, Sarchimor and Bourbon varieties on this plot.

Workers at the Finca El Guamo plantation harvest the ripe red cherries by hand and process them on the farm. The best harvests are processed through natural processing, which is done on the tables. Under these conditions, the coffee fruits take about 23-27 days to dry.

Natural coffee beans processing – what is it?

The oldest method of processing coffee beans, which also gives a mass of sweetness in taste - a natural process. It all starts with the harvested coffee cherries going to a special table where they dry.

They are stirred several times a day to reduce the excess moisture they give up. At the Finca El Guamo plantation, the coffee cherries take about 23-27 days to dry. After this time, the coffee fruits are dry enough to perform hulling, which is the removal of the dried flesh along with the skin.

Want to know the details of the natural process? We have written an article from which you will learn how, step by step, such processing takes place.

How the environment is taken care of during coffee production?

Although coffee is no longer the driving force behind the country's economic development, it has become a champion of environmental protection. More than 90% of coffee production takes place in shade. These shade-giving trees not only promote slow cherry ripening, but also maintain diverse, local and migratory wildlife, support aquifers by retaining water and prevent soil erosion.

Only 11% of the country's territory remains forest as a result of urbanization, of which 7% are coffee plantations.

How coffee is grown in El Salvador's Apaneca-Ilamatepec region?

The Apaneca mountain range is a volcanic mountain range located in the west of the country. It is home to many volcanoes, including the Ilamatepec volcano - one of the most active in the region.

The estimated population of the region is about 1.2 million people in an area of 4289.95 square kilometers.

There are as many as 37 coffee-growing plantations and cooperatives in Apanenca-Ilamatepec. More than 70881 hectares are used to grow arabica from Pacas, Bourbon, Pacamara, Catimores, Casticis, Cuscatleco and Catuaí.

Apaneca - Ilamatepec ranks 1st as the country's coffee-growing region, with production accounting for 53% of the country's total output.

How is coffee grown in El Salvador?

El Salvador is the smallest country in Central America, but size is not its strength. It used to be the fourth-largest producer of beans in the world, but now it grows excellent varieties of coffee that receive high marks. The country is famous for its great arabica varieties, such as Bourbon and Pacamara. In fact, two favorite, often highly rated varieties - Paca and Pacamara - come from El Salvador.

Unlike other countries where the production of specialty coffees required a lot of additional investment and training, El Salvador already has a large and skilled workforce specializing in high-quality production.

Agricultural traditions run deep, and many Salvadoran farmers are passionate about coffee production and constantly strive to improve their crops. El Salvador has good weather conditions for processing coffee fruit. An extended dry season usually occurs during the harvest season, making it easier to dry the coffees in the sun.

Although the country's bean production has been declining for more than two decades through a CLR exacerbated by the crisis - the approach to coffee production has changed from one focused on volume to quality. A new generation of coffee producers has sprouted up across the country with a new vision and approach to production. Many of this generation are experimenting with processing and varieties of.