As we celebrate the nation's 52nd birthday, we are delighted to roll out 2 new coffees from our long time favourite producers in a country that has been close to heart. El Salvador was the first country which gave us a big leap in confidence when we start importing coffees directly from origins. The producers whom we have been fortunate to meet back in 2012/3 have been supporting us throughout our early years. Now that Nylon is 5 years old, we are glad we maintained this meaningful relationship with our friends in El Salvador.
Finca Santa Petrona, is located around the Santa Ana volcano in the western part of El Salvador. Growing primarily the Red Bourbon varietal (80%), there is also a small amount of Pacas and Pacamara. Finca Santa Petrona has been recognised as one of the farms in Santa Ana that produces excellent coffees. The success of the farm is a result of its core values: respect to the workers and to the local communities as well as maintaining good harmony with the environment. The coffee from Santa Petrona is processed at Beneficio Tuxpal, which is managed by Federico Pacas, with the help of his siblings. Beneficio Tuxpal is well-organised, clean and professionally managed. Though this wet/dry mill is already quite impressive, Federico has been investing in raised bed drying and shade-drying. The coffee which we have selected from this year's harvest is a black-honey processed lot with 85%-90% mucilage left on the bean before drying on raised beds for 18 days. We selected this lot for its pleasing grapes and dried raisins notes, which together with the dark chocolate finish and milky texture, creates a fruity chocolate bar experience.
Farm: Finca Santa Petrona
Producer: Pacas Diaz family
Region: Santa Ana, El Salvador
Wet/Dry mill: Beneficio Tuxpal
Varietal: Red Bourbon
Altitude: 1450 masl
Processing: Black honey process; dried on raised beds for 18 days
The other new coffee we have started roasting recently is from another well-known producer with almost celebrity like status, Mr Gilberto Baraona. Over the years, we have been following Gilberto in his pursuit towards better quality. He has invested in securing better water source for his farm in Usulutan, and also put in more resources to build drying beds as the demand for his honey and natural processed coffees increases over the years. We decided on a honey-processed lot this year which exhibited juicy fruit tones and good sweetness when we first cupped the samples. This honey-processed lot meant that after the skin has been removed from the coffee cherries, 100% of the mucilage is left on the bean before sending off to dry on raised beds. We're tasting a mix of red plums and red grapes, coupled with brown sugar sweetness and a chocolate finish. This is a coffee that would be great for any time of the day. Comforting with just the right amount of fruit tones that is balanced out by the sweetness and body.
Farm: Finca Los Pirineos
Producer: Mr Gilberto Baraona
Region: Tecapa-Chinameca, Usulutan, El Salvador
Altitude: 1480 masl
Processing: Honey process; dried on raised beds for 20-22 days.
Both coffees are available on our webshop.