FINCA EL MERCURIO
Region: Apaneca-Ilamatepec Range
Farmer: Jose Guillen
Process: Red Honey Lot 201A
Altitude: 1250 - 1600 masl
HONEYCOMB – CHERRY – CHOCOLATE
We have chosen this El Salvador coffee from our supplier, Danny Andre (founder of Processing Methods Bootcamp) who has recently established a close relationship with growers within El Salvador. Training them where he works closely with the farmers to better apply processing methods, to their already well-established crops.
In 2019, Danny consulted Jose Guillen a fifth-generation coffee producer from Cuyanauzul Estate Coffee Farms in El Salvador. His family has four farms which make the Cuyanauzul Estate: Finca La Dalia, Finca San Antonio, Finca El Mercurio and Finca Santa Teresa. The farms are situated in the Apaneca-Ilamatepec mountain range where the altitude ranges between 1250-1600 MASL. They predominantly produce Bourbon and Pacamara varieties but also have small lots of Geisha.
Together they applied eight processing methods which we tasted at a cupping event in Brisbane. The results were extremely positive, and it sparked a lot of interest from many roasters including us to work directly with Jose. The 2019 Processing Methods Bootcamp has brought success to Jose, with roasters committing to buy his micro-lots as he commits to apply a variety of methods learnt from bootcamp.
Finca El Mercurio is a beautiful small farm on the outskirts of Ataco with a view over the plain to the mountains of Guatemala. Coffee grows under the shadow of Cedar and Mahogany trees and shelters animals such as armadillos, wild cats, deer, and many others.
* Please note: Single origin beans are subject to variation and same day dispatch is not always available. If there are any problems we will let you know!