El Salvador Coffee Origin: Santa Elena Estate Bourbon Coffee & El Salvador Coffee Characteristics

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Finca Santa Elena Bourbon Honey

■ Country: El Salvador

■ Region: Santa Ana Volcano

■ Altitude: 1850 meters

■ Processing Method: Honey

■ Grade: SHG

■ Variety: Bourbon

■ Flavor Notes: Dried fruit, stone fruit, cream, maltose, excellent roundness, solid sweetness

Finca Santa Elena Bourbon Natural

■ Country: El Salvador

■ Region: Santa Ana Volcano

■ Altitude: 1850 meters

■ Processing Method: Natural

■ Grade: SHG

■ Variety: Bourbon

■ Flavor Notes: Fermented grapes, stone fruit, dark chocolate, excellent viscosity, clean and delicate

Finca Santa Elena Bourbon Washed

■ Country: El Salvador

■ Region: Santa Ana Volcano

■ Altitude: 1850 meters

■ Processing Method: Washed

■ Grade: SHG

■ Variety: Bourbon

■ Flavor Notes: Citrus, orange peel, stone fruit, cane sugar, white floral aroma, smooth mouthfeel, excellent cleanliness

El Salvador Finca Santa Elena

Among the producing countries in Central America, El Salvador is the smallest in terms of land area. Although its production is much lower compared to other countries, the Pacific sea breeze and volcanic environment provide Salvadoran coffee farmers with unique cultivation advantages and diverse flavor expressions. Currently, the Pacamara variety, a frequent winner in various cupping competitions, originated in El Salvador.

Among the various regions in El Salvador, the area with soil quality and altitude advantages is the Santa Ana Volcano, located west of the capital at an altitude of 2,381 meters. The still-active Santa Ana Volcano last erupted in 2005. Although it caused significant economic losses and some casualties among local coffee farmers that year, the subsequent organic volcanic ash provided extremely rich nutrients to the local soil. Until now, Santa Ana is still recognized as one of El Salvador's best producing regions.

Within the Santa Ana region, Finca Santa Elena is one of the few highest-altitude farms. The farm is currently operated by Mr. Fernando Lima, now the third-generation owner. Mr. Fernando has over 30 years of coffee cultivation experience, starting from a young age. The farm primarily grows Bourbon and Pacamara varieties. Mr. Fernando adheres to the principle of maintaining environmental diversity in his cultivation philosophy. Upon entering the farm, one can immediately feel the difference from other Salvadoran farms. The farm maintains a very pristine primary forest environment, and Mr. Fernando has preserved a high proportion of old Bourbon coffee trees, some over 15 years old. For the farm owner, these coffee trees represent years of hard work and dedication, and they are not cut down despite their lower yield due to age. Although these old Bourbon trees produce less fruit, they can provide better cupping flavors.

Traditionally, Salvadoran coffee farmers did not handle the coffee fruit drying process very carefully, and their equipment was relatively simple. However, Mr. Fernando continuously updates many equipment in the processing plant, making Finca Santa Elena one of the few farms in El Salvador that uses African drying beds for natural coffee processing. Although using African drying beds often extends the drying time, it can improve the coffee's cleanliness and sweetness.

Additionally, Mr. Fernando established his own washing station 15 years ago. With his own washing station, the farm owner can control subsequent processes and conduct more detailed honey processing batch experiments. At Finca Santa Elena, after harvesting the red coffee cherries, Mr. Fernando does not immediately proceed with pulping or natural processing. Instead, he first places the red cherries in clean water tanks at the processing plant for resting to enhance the coffee's sweetness expression, before proceeding with subsequent processing.

Although many excellent washed batch coffees could be found in El Salvador in the past, their performance in sweetness and body was often slightly inferior compared to other countries. Finca Santa Elena is one of the few farms in El Salvador with experience in honey and natural processing. Mr. Fernando is almost meticulous about every detail of honey and natural processing. These efforts have helped Finca Santa Elena win a total of seven C.O.E. competitions since 2003, plus two top-ten placements in the Central American competition organized by the Rainforest Alliance.

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