COFFEE PROFILE
Bright, fruit and vibrant, this Washed Geisha lot has notes of crisp red apple, ripe strawberries, and a rich caramel note on the finish as it cools down.
| TASTES LIKE | Apple, strawberry and caramel |
| ROAST | Filter |
| COMPONENTS | n/a |
Plan del Hoyo, El Salvador, Washed
200g
$22.00
Sale price
$22.00
Regular price
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Plan del Hoyo, El Salvador, Washed
$22.00
Sale price
$22.00
Regular price
Apple, strawberry and caramel
Story
Finca Plan del Hoyo, located in the Apaneca–Ilamatepec highlands of western El Salvador, is a historic estate perched at around 1,760 meters on the Santa Ana Volcano's slopes. This region's volcanic soils are rich in minerals and organic matter, and its climate, marked by cool nights and steady cloud cover, encourages slow cherry maturation. These conditions enhance sugar concentration, seed density, and refined acidity, qualities the de Sola family has honed over decades.
The estate spans roughly 100 hectares, with 14 dedicated to coffee and sustainable timber production. Acquired by Francisco de Sola Maduro in 1957, it initially focused on cattle, fruit trees, and bird habitats. Coffee became a focus in the late 1990s and early 2000s as specialty markets emerged. Despite challenges during the 1980s, Plan del Hoyo remained viable due to its elevation and terroir.
In 2015, Francisco R.R. de Sola and his sister Susana transitioned the farm to specialty coffee, planting varieties like Bourbon, SL28, Pacamara, and Geisha. Their approach integrates traditional stewardship with quality standards, meticulous harvesting, and varietal trials. Recognised in Cup of Excellence competitions, Plan del Hoyo embodies resilience and innovation, bridging El Salvador’s coffee heritage with specialty practices. The farm produces coffees expressing the clarity and complexity of its volcanic terroir and the de Sola family's deep connection to the land.
| PRODUCER | Sola Family |
| REGION | Apaneca-Ilamatepec region |
| VARIETAL | Geisha |
| PROCESS | Washed |
| ALTITUDE | 1760 masl |
Origin
Apaneca-Ilamatepec region, El Salvador
Coffee cultivation in the Apaneca–Ilamatepec highlands of western El Salvador began in the mid-19th century when coffee was introduced to the region's volcanic foothills. These areas, with fertile soils and high elevations, quickly became ideal for coffee production. By the late 1800s, coffee had replaced indigo as El Salvador's primary export, and the estates on the slopes of the Santa Ana and Ilamatepec volcanoes thrived.
Despite political and economic challenges in the late 20th century, including the 1980s civil war that disrupted production and led to farm abandonment, the region's ideal terroir ensured the survival of coffee cultivation. In the 1990s and early 2000s, as specialty coffee markets emerged, growers shifted focus to quality differentiation, varietal separation, and improved post-harvest practices. The Cup of Excellence competition, introduced in 2003, further encouraged this shift by highlighting microlots and enhancing processing precision.
Today, Apaneca–Ilamatepec is synonymous with high-altitude washed, honey, and natural coffees, featuring classic Bourbon varieties and exotic lines like SL28 and Geisha. Recognized as a protected Denomination of Origin, the region's cultivation history reflects resilience and innovation, rooted in over a century of tradition while continuously evolving to meet specialty market demands.
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 | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:45. |
| Best Freeze Date | 7-12 days after roast |