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EL SALVADOR
Organic El Salvador Coffee – CertifiedOrganic coffee company, fair trade purveyor of certified organic El Salvadorcoffee - Stonehill Manor, roaster S.A. Wilson. Shade grown 100% certified organic coffee beans including green coffee. |
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Coffee drinkers around the world could be helping to save what is left of the
threatened wildlife of El Salvador.
The original forests of the tiny Central American republic have virtually
disappeared, but its high-altitude coffee plantations provide refuge for a
surprising variety of birds, mammals, reptiles and amphibians.
Over 90% of El Salvador's coffee is grown in shade plantations and 80% of El
Salvador's forests are associated with shade coffee plantations.
Most El Salvadors are soft, ingratiating coffees with relatively subdued acidity,
much like many Mexico and Central America coffees grown on
ocean-influenced slopes and valleys. Nevertheless, these El Salvador coffees
can be fine, if gentle: fragrant and seductive. Occasionally an El Salvador
appears that is powerful, deep, and acidy like the finest Guatemalas.
In El Salvador the coffee trade, like the government in general, was controlled
by a ruling elite ... a handful of wealthy families that operated many farms. El
Salvador had tended towards the right politically, and the smaller coffee
farmer and coffee workers fared poorly in this climate.
But the democratic movements and decades of civil war have changed many
things. It shows in the quality of coffee, and the availability of small lots from
exceptional small-scale farms. Instead of low-grade commercial blending
coffees, we now see an eruption of farm-specific regional offerings from small
co-ops or estates. El Salvador always had the right ingredients ---soil,
altitude, and climate ---to produce coffee on par with Guatemala. Most of all, it
has the cultivars; Bourbon, the classic; Pacamara, the full-character odd-ball
varietal.
The harvesting period in El Salvador starts in October in the low lying areas
and extends through March for the high altitude areas. The bulk is harvested
from late November to early January. Selective handpicking is the prevalent
harvest method; the unripe beans are separated before sending to the mills.
The fresh cherries are transported the day they are harvested for immediate
de-pulping in order to prevent fermentation.
threatened wildlife of El Salvador.
The original forests of the tiny Central American republic have virtually
disappeared, but its high-altitude coffee plantations provide refuge for a
surprising variety of birds, mammals, reptiles and amphibians.
Over 90% of El Salvador's coffee is grown in shade plantations and 80% of El
Salvador's forests are associated with shade coffee plantations.
Most El Salvadors are soft, ingratiating coffees with relatively subdued acidity,
much like many Mexico and Central America coffees grown on
ocean-influenced slopes and valleys. Nevertheless, these El Salvador coffees
can be fine, if gentle: fragrant and seductive. Occasionally an El Salvador
appears that is powerful, deep, and acidy like the finest Guatemalas.
In El Salvador the coffee trade, like the government in general, was controlled
by a ruling elite ... a handful of wealthy families that operated many farms. El
Salvador had tended towards the right politically, and the smaller coffee
farmer and coffee workers fared poorly in this climate.
But the democratic movements and decades of civil war have changed many
things. It shows in the quality of coffee, and the availability of small lots from
exceptional small-scale farms. Instead of low-grade commercial blending
coffees, we now see an eruption of farm-specific regional offerings from small
co-ops or estates. El Salvador always had the right ingredients ---soil,
altitude, and climate ---to produce coffee on par with Guatemala. Most of all, it
has the cultivars; Bourbon, the classic; Pacamara, the full-character odd-ball
varietal.
The harvesting period in El Salvador starts in October in the low lying areas
and extends through March for the high altitude areas. The bulk is harvested
from late November to early January. Selective handpicking is the prevalent
harvest method; the unripe beans are separated before sending to the mills.
The fresh cherries are transported the day they are harvested for immediate
de-pulping in order to prevent fermentation.
| Organic coffee company, fair trade purveyor of certified organic El Salvador coffee - Stonehill Manor, roaster S.A. Wilson. Shade grown 100% certified organic coffee beans including green coffee. |