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El Salvador Honey Orange Bourbon SHG Special Preparation Finca Buenos Aires
Finca Buenos Aires lies near the town of El Congo, on the cordillera de Apaneca-Ilamatepec, at an average altitude of 1,200 meters above sea level. 25 hectares of land rise high above the Caldera de Coatepeque, with a stunning view on the Volcán de Santa Ana, the highest volcano of El Salvador.
The name Buenos Aires (Spanish: nice winds) reflects the privileged location where this finca finds itself, blessed by kind and gentle breezes.
Finca Buenos Aires is owned since 2014 by don Ricardo Kriete, descendant of a long-tradition of Salvadoran coffee producers and great enthusiast for nature and high-profile coffee.
The finca has a long-standing reputation, partly due to its exquisitely maintained old Orange and Red Bourbon trees, grown protected by the shade of native trees. The Bourbon is a natural mutation of the Typica, one of the earliest and most important coffee varieties, and it is spread worldwide: the Red, Yellow and Orange (sometimes known as Pink) Bourbon are varieties with natural mutation of one recessive gene, named after the color of the berry.
The coffee is carefully harvested by hand and meticulously sorted before being delivered for processing to the mill. All processing by-products are collected, environmentally processed and reused as organic fertilizer. A rainwater harvesting system allows to reuse the rainwater in the washed processing method.
The region’s rich dark soils and blessed climate make the perfect environment for a coffee with a spectacular cup quality and wonderful aroma.
The name Buenos Aires (Spanish: nice winds) reflects the privileged location where this finca finds itself, blessed by kind and gentle breezes.
Finca Buenos Aires is owned since 2014 by don Ricardo Kriete, descendant of a long-tradition of Salvadoran coffee producers and great enthusiast for nature and high-profile coffee.
The finca has a long-standing reputation, partly due to its exquisitely maintained old Orange and Red Bourbon trees, grown protected by the shade of native trees. The Bourbon is a natural mutation of the Typica, one of the earliest and most important coffee varieties, and it is spread worldwide: the Red, Yellow and Orange (sometimes known as Pink) Bourbon are varieties with natural mutation of one recessive gene, named after the color of the berry.
The coffee is carefully harvested by hand and meticulously sorted before being delivered for processing to the mill. All processing by-products are collected, environmentally processed and reused as organic fertilizer. A rainwater harvesting system allows to reuse the rainwater in the washed processing method.
The region’s rich dark soils and blessed climate make the perfect environment for a coffee with a spectacular cup quality and wonderful aroma.
El Salvador Honey Red Bourbon SHG Special Preparation Finca Buenos Aires
Finca Buenos Aires lies near the town of El Congo, on the cordillera de Apaneca-Ilamatepec, at an average altitude of 1,200 meters above sea level. 25 hectares of land rise high above the Caldera de Coatepeque, with a stunning view on the Volcán de Santa Ana, the highest volcano of El Salvador.
The name Buenos Aires (Spanish: nice winds) reflects the privileged location where this finca finds itself, blessed by kind and gentle breezes.
Finca Buenos Aires is owned since 2014 by don Ricardo Kriete, descendant of a long-tradition of Salvadoran coffee producers and great enthusiast for nature and high-profile coffee.
The finca has a long-standing reputation, partly due to its exquisitely maintained old Orange and Red Bourbon trees, grown protected by the shade of native trees. The Bourbon is a natural mutation of the Typica, one of the earliest and most important coffee varieties, and it is spread worldwide: the Red, Yellow and Orange (sometimes known as Pink) Bourbon are varieties with natural mutation of one recessive gene, named after the color of the berry.
The coffee is carefully harvested by hand and meticulously sorted before being delivered for processing to the mill. All processing by-products are collected, environmentally processed and reused as organic fertilizer. A rainwater harvesting system allows to reuse the rainwater in the washed processing method.
The region’s rich dark soils and blessed climate make the perfect environment for a coffee with a spectacular cup quality and wonderful aroma.
The name Buenos Aires (Spanish: nice winds) reflects the privileged location where this finca finds itself, blessed by kind and gentle breezes.
Finca Buenos Aires is owned since 2014 by don Ricardo Kriete, descendant of a long-tradition of Salvadoran coffee producers and great enthusiast for nature and high-profile coffee.
The finca has a long-standing reputation, partly due to its exquisitely maintained old Orange and Red Bourbon trees, grown protected by the shade of native trees. The Bourbon is a natural mutation of the Typica, one of the earliest and most important coffee varieties, and it is spread worldwide: the Red, Yellow and Orange (sometimes known as Pink) Bourbon are varieties with natural mutation of one recessive gene, named after the color of the berry.
The coffee is carefully harvested by hand and meticulously sorted before being delivered for processing to the mill. All processing by-products are collected, environmentally processed and reused as organic fertilizer. A rainwater harvesting system allows to reuse the rainwater in the washed processing method.
The region’s rich dark soils and blessed climate make the perfect environment for a coffee with a spectacular cup quality and wonderful aroma.
El Salvador Washed Bourbon SHG Special Preparation Finca España
Finca España is located near the Apaneca village, on a picturesque and cold hill with a magnificent view on the Cerro de Apaneca and Laguna Verde.
Doña Eleonora Lemus de Diaz Nuila “doña Nora” inherited Finca España from her grandfather don Rodrigo Herrera “papa Higo”, a descendant of a long-tradition of Salvadoran coffee producers. Doña Nora is the fourth generation of a family dedicated to the enhancement of coffee from the Apaneca-Ahuachapan region.
To improve the efficiency and the eco-sustainability of the production process, doña Nora implemented a farm renovation and rehabilitation program over the last few years, by replacing the old trees with new Bourbon and Pacas varieties. The Bourbon is a natural mutation of the Typica, one of the earliest and most important coffee varieties, while Pacas is a natural mutation of the Bourbon, discovered by don Fernando Alberto Pacas Figueroa in El Salvador in 1949.
Doña Nora empathize exclusively on high-profiles coffees, as she believes that this is the way to make a finca successful in the economic worldwide scenario.
The highest elevation, the special microclimate and the volcanic soil are the main features that characterizes the aroma and cup profile of the gourmet coffees produced by this finca.
Doña Eleonora Lemus de Diaz Nuila “doña Nora” inherited Finca España from her grandfather don Rodrigo Herrera “papa Higo”, a descendant of a long-tradition of Salvadoran coffee producers. Doña Nora is the fourth generation of a family dedicated to the enhancement of coffee from the Apaneca-Ahuachapan region.
To improve the efficiency and the eco-sustainability of the production process, doña Nora implemented a farm renovation and rehabilitation program over the last few years, by replacing the old trees with new Bourbon and Pacas varieties. The Bourbon is a natural mutation of the Typica, one of the earliest and most important coffee varieties, while Pacas is a natural mutation of the Bourbon, discovered by don Fernando Alberto Pacas Figueroa in El Salvador in 1949.
Doña Nora empathize exclusively on high-profiles coffees, as she believes that this is the way to make a finca successful in the economic worldwide scenario.
The highest elevation, the special microclimate and the volcanic soil are the main features that characterizes the aroma and cup profile of the gourmet coffees produced by this finca.
El Salvador Washed Pacamara SHG Special Preparation Finca Las Luces
Finca Las Luces lies on the cordillera de Apaneca-Ilamatepec, with a stunning view on the Volcán de Santa Ana, the highest volcano of El Salvador, at between 1250 to 1350 meters above sea level.
Don Alfredo Pacas, El Salvadoran coffee veteran whose name do not need any introduction, acquired Finca Las Luces in 1992. He soon replanted the original Tekisik variety, an offshoot of Bourbon, with Pacamara, more adequate to the microclimate and altitude of the area, as well as for the agobio pruning method. The Pacamara coffee variety is a cross between the Pacas, the natural mutation of the Bourbon variety discovered by don Fernando Alberto Pacas Figueroa in El Salvador in 1949, and Maragogipe, the mutation of Typica with very large cherries: as the latter one, the beans of the Pacamara variety are very big, with striking sugary sweetness and florals notes. The agobio is a pruning method where branches are bent in order to provoke new growth of productive branches, using the well-developed root system that the plant already has.
Charismatic siblings Maria and Alfredo Pacas personify the company’s values of responsibility, respect and integrity, with a healthy dose of fun thrown in.
Don Alfredo Pacas, El Salvadoran coffee veteran whose name do not need any introduction, acquired Finca Las Luces in 1992. He soon replanted the original Tekisik variety, an offshoot of Bourbon, with Pacamara, more adequate to the microclimate and altitude of the area, as well as for the agobio pruning method. The Pacamara coffee variety is a cross between the Pacas, the natural mutation of the Bourbon variety discovered by don Fernando Alberto Pacas Figueroa in El Salvador in 1949, and Maragogipe, the mutation of Typica with very large cherries: as the latter one, the beans of the Pacamara variety are very big, with striking sugary sweetness and florals notes. The agobio is a pruning method where branches are bent in order to provoke new growth of productive branches, using the well-developed root system that the plant already has.
Charismatic siblings Maria and Alfredo Pacas personify the company’s values of responsibility, respect and integrity, with a healthy dose of fun thrown in.
El Salvador Washed SHG Special Preparation Finca La Esperanza
The environment of Finca La Esperanza is pretty unique: on the top of Volcán de San Salvador with a magnificent view over the Valle de Zapotitán, it jealously preserves the wildlife treasury of the near Parque Nacional El Boqueron protected by the shadow of centuries-old Mescal trees (Sophora secundiflora).
Besides a fauna sanctuary, Finca La Esperanza preserves the botanical treasure of its coffee varieties. Unlike other fincas in the region that abandoned the traditional Bourbon and Pacas varieties to other ones more resistant to roya (Hemileia vastatrix, a fungus that causes the coffee leaf rust), La Esperanza has kept the original Arabigo, a genetical evolution of the Typica very common in the early plantations of the late 1800s, when coffee was introduced in America.
The production process is approached with an integrated farm management system. Harvesting is carried out by hand when the cherries are at the peak of their ripeness, to ensure that the maximum potential of the aromatic characteristics of coffee is expressed.
The meticulous work of the men and women working in harvesting and processing, the highest elevation, the special microclimate and the volcanic soil are the main features that characterizes the aroma and cup profile of the gourmet coffees produced by this finca.
Besides a fauna sanctuary, Finca La Esperanza preserves the botanical treasure of its coffee varieties. Unlike other fincas in the region that abandoned the traditional Bourbon and Pacas varieties to other ones more resistant to roya (Hemileia vastatrix, a fungus that causes the coffee leaf rust), La Esperanza has kept the original Arabigo, a genetical evolution of the Typica very common in the early plantations of the late 1800s, when coffee was introduced in America.
The production process is approached with an integrated farm management system. Harvesting is carried out by hand when the cherries are at the peak of their ripeness, to ensure that the maximum potential of the aromatic characteristics of coffee is expressed.
The meticulous work of the men and women working in harvesting and processing, the highest elevation, the special microclimate and the volcanic soil are the main features that characterizes the aroma and cup profile of the gourmet coffees produced by this finca.
El Salvador Washed SHG Special Preparation Finca Puerto Arturo
Las Neblinas Estate Farms is a cooperative of two small coffee farms named Finca Puerto Arturo and Finca El Carmencito with a history of over 150 years, that have been owned and forged by 5 generations in the highest mountains of the cordillera de Apaneca-Ilamatepec.
Owned by doña Karla Quirós de Moisés and her husband, Las Nebinas (Spanish: the fogs) was named after its constant presence of clouds, stuck in between two mountains at an altitude between 1400 to 1600 meters above sea level
In Finca Puerto Arturo, the previous plantations of Bourbon with a little of Catimor and Caturra were mostly replanted in 2014 with Pacamara, leaving only a quarter of the land dedicated to the older but duly renewed Bourbon and Catimor, with a little of Costa Rica 95. Finca El Carmencito is mainly planted with red and orange Bourbon varieties. The Pacamara coffee variety is a cross between the Pacas, the natural mutation of the Bourbon variety discovered by don Fernando Alberto Pacas Figueroa in El Salvador in 1949, and Maragogipe, the mutation of Typica with very large cherries: as the latter one, the beans of the Pacamara variety are very big, with striking sugary sweetness and florals notes.
The highest elevation, the fresh climate, the volcanic soil and the abundance of water are the main features that characterize the aroma and cup profile of the gourmet coffees produced by this finca.
Owned by doña Karla Quirós de Moisés and her husband, Las Nebinas (Spanish: the fogs) was named after its constant presence of clouds, stuck in between two mountains at an altitude between 1400 to 1600 meters above sea level
In Finca Puerto Arturo, the previous plantations of Bourbon with a little of Catimor and Caturra were mostly replanted in 2014 with Pacamara, leaving only a quarter of the land dedicated to the older but duly renewed Bourbon and Catimor, with a little of Costa Rica 95. Finca El Carmencito is mainly planted with red and orange Bourbon varieties. The Pacamara coffee variety is a cross between the Pacas, the natural mutation of the Bourbon variety discovered by don Fernando Alberto Pacas Figueroa in El Salvador in 1949, and Maragogipe, the mutation of Typica with very large cherries: as the latter one, the beans of the Pacamara variety are very big, with striking sugary sweetness and florals notes.
The highest elevation, the fresh climate, the volcanic soil and the abundance of water are the main features that characterize the aroma and cup profile of the gourmet coffees produced by this finca.
