Espresso Coffee

Finca Villa Galicia, El Salvador, Honey

Regular price: $19.00
Sale price: $19.00
Regular price
Unit price: per

Orange, almond and toffee

Weight

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COFFEE PROFILE

This Honey processed Bourbon lot is sweet, powerful and complex. Notes of bright orange and toffee are complimented by an almond finish

TASTES LIKE	Orange, almond and toffee
ROAST	Espresso

Story

Despite being in the mountains of Ataco, Finca Villa Galicia is one of the few farms in El Salvador that can be walked on easily as it is mostly flat. Boasting a very humid and windy temperament, unique clay soil and 50% natural shade provided by large trees, Villa Galicia creates a nutrient-rich, cold environment for coffee plants to develop. The coffee trees here grow tall, up to two metres in height, so they can utilise the sun as much as possible in the heavy shade covering. At the base of the trees, the soil is left untouched, utilising fallen leaves and other organic matter as a natural fertiliser. This also helps to protect the root systems of the coffee trees, as it maintains the humidity of the soil. All the processing and drying of the coffees from Villa Galicia is done on site. The high positioning of the farm atop the Ataco mountain range and high amount of wind allow for perfect drying conditions, which Mauricio and his team utilise with multilayered, raised African beds.

PRODUCER	Mauricio Salaverria
REGION	Ataco, Ahuachapan
VARIETAL	Bourbon
PROCESS	Honey
ALTITUDE	1500 masl

Origin

Ataco, Ahuachapan, El Salvador

The coffee forests of El Salvador are nestled perfectly between the Apaneca-Ilamatepec and Sierra Madre de Chiapas mountain ranges. Its unique topography and environment have earned the country Denominations of Origin recognition. Ecologically, coffee plays a pivotal role by preserving soil cover and establishing a diverse arboreal system. The coffee-growing regions of El Salvador are classified as "Subtropical Rainforest" according to the Holdridge scale, unlike other crops produced here.

The country's soil composition is ninety percent volcanic, providing excellent organic matter retention, which in turn greatly benefits coffee cultivation. El Salvador's coffee-producing regions span six key areas: Apaneca-Ilamatepec, Quetzaltepec-Balsamo, Chichontepec, Tecapa-Chinameca, Cacahuatique, and Alotepec-Metapan. Apenaca, located east of the active Volcán de Santa Ana, enjoys a welcome climate via the consistent Pacific breeze, high elevation, and distinct wet and dry seasons. These factors combine to create an optimal environment for coffee cultivation.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	10-25 days after roast
Brew Parameters	Dose 20.7g in the portafilter to extract 40g in the cups in 23 seconds at 93.5 degrees C.
Best Freeze Date	10-14 days after roast