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El Salvador

The Santa Ana Volcano

This month’s coffees are both produced in close collaboration with renowned Salvadoran producer Aida Batlle, on family owned farms on the Santa Ana volcano. Aida’s story is one of fortitude in the face of adversity, returning to her ravaged home country after years of civil war with a view to elevate not only her own farms, but those of her neighbours too. The project has continued, now numbering several esteemed producers across the region, including Ricardo Augsburg of Plan de la Batea, this month’s first coffee. The Batlle farms themselves have continued on their own path; flagship farm Kilimanjaro has gone from an early Cup of Excellence winner to a household name within the coffee industry.

Sweet & rich

Plan de la Batea

This lot was grown and processed by Ricardo Augspurg, at his farm Plan de la Batea. Plan de la Batea lies just a short distance further down the volcanic slopes of Santa Ana from Kilimanjaro. The farm grows mainly Red Bourbon, but this lot comes from Ricardo’s small plot of the Orange variation. Orange Bourbon is thought to be a natural mutation of Red Bourbon, with the cherries ripening a deep orange colour, often with small brown spots. The orange colour means they are more difficult to pick at a consistent ripeness, as pickers are used to the deep winey colour of ripe red cherries. Orange Bourbon often has a greater emphasis on floral and tropical character than chocolatey traditional Bourbons, while maintaining the deep and rich sweetness that Salvadoran Bourbons are known for.

This lot, processed using a washed protocol created with assistance from the Batlle family, showcases these bright tropical notes, and a rich brown sugar sweetness.

fruity & rich

Kilimanjaro

This coffee comes from the flagship Batlle farm, Finca Kilimanjaro, located high on the slopes of the Santa Ana volcano, not far from the town of Santa Ana itself. The volcanic soils of Santa Ana are very fertile, leading to excellent yields as well as quality. Here, as on all of the family farms, the level of control at all stages is impressive. Only the ripest red cherries are picked, fermentation protocols are followed to the letter, and coffee is stored and dry-milled under exacting conditions. This lot is a blend of the varietals grown at Kilimanjaro, which includes both SL varietals and Bourbon, processed using the washed method.

This leads to a rich and sweet cup, with a round and juicy berry acidity.