Introduction to El Salvador's La Cumbre Coffee Estate - Flavor Characteristics of El Salvador Coffee

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

La Cumbre

Farm Owner Name: Margarita Lucía Díaz de López

Farm Name: La Cumbre

Farm Elevation: 1500 - 1550 masl

City: Chalchuapa

Region: Santa Ana (Cordillera Apaneca - Ilamatepec)

Lot Elevation: 1550

Lot Variety: Gesha

Planting Year: 2014

Soil Type: Volcanic

Slope Face: Northeast facing

Sun Exposure: Sun grown

Average Temperature: Low 8°C, High 25°C

Average Rainfall: 1,700-2,200 mm/year

Nutrient Input: Nitrogen formulation based on calcium nitrate and potassium fertilizer based on non-chloride potassium.

Weed Control: Mechanical weed control only (no herbicides)

Grinding: Cuatro M Cafés at Beneficio El Manzano

Wet Milling Process: Cherries are mechanically siphon-washed and floaters are removed

Processing: Natural (non-pulped)

Drying Process: Raised beds for 13 days

Harvest Months: January/March 2018

Farm Extension: 10 hectares

Total Farm Production: 300 69Kg bags

It was founded in 1872 by Margarita Lucía Díaz de López's great-grandfather, Mr. Cornelio Lemus, and has remained in the family for five generations. In 2004, Margarita's son Emilio Lopez Diaz began overseeing and managing La Cumbre. La Cumbre initially planted Red Bourbon, and in recent years after the farm rusted, he underwent a major renovation. In 2013, Yellow Bourbon and Pacamara varieties were introduced to the farm, then Gesha variety in 2014, and SL-34 in 2015. In 2016 and 2017, renewals continued to add Ethiopian heirloom varieties, which will soon become part of La Cumbre's varieties.

All washed processing work is completed at the state-of-the-art facility Beneficio El Manzano, located near the El Manzano farm. The mill has a capacity of approximately 600 tons of green export coffee, consisting mainly of high-end specialty coffee, focusing mainly on natural, honey, and fully washed processes. The mill is also used by different institutions and entities for CQI to provide the newly launched Q-Processing courses; Pinhalense washing equipment manufacturers are also testing and developing new equipment focused on high-end coffee.

Finca La Cumbre and Beneficio El Manzano are fully operated and managed by a completely vertically integrated coffee group called Cuatro M Cafes, which operates in El Salvador, the United States, and Brazil. These operations include brands such as Finca Ayutepeque, Fazenda Santana, Topeca Coffee, Odyssey Coffees, and others.

Brewing Recommendation

FrontStreet Coffee recommends brewing with 90-92°C water to reveal rich floral notes and soft citrus acidity.

About FrontStreet Coffee

FrontStreet Coffee is a roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com