This is the second coffee in the series of coffees from the Wild Forest project on the Las Brumas farm. Ernesto Menéndez has spent the last 8 years cultivating various coffee varieties under the forest canopy, in harmony with the existing ecosystem. This is a much slower and more difficult route; the plants took 7 years to be harvestable instead of 3 years elsewhere on the farm, and each year the cherries mature much slower than the rest of the farm and require picking later in the year. However, this slower maturation improves the sweetness and acidity of the coffee, and because the soil is a forest floor instead of highly cultivated land, there is an abundance of nutrients for the plants to thrive.
Ernesto mainly grows Pacamara and SL28 in this area, and then processes them in three different ways. This coffee is naturally processed, which means drying the whole cherry, then hulling out the beans when they’re dry. This has given the coffee a much bigger body, and the flavours are less delicate than in the washed or honey-processed versions.
It was coffee from the Wild Forest Project that our friend Dale Harris used to win the World Barista Championship in Seoul last year, and we’re honoured to be able to showcase some of the coffees Ernesto has been growing in this unique manner.
- Country: El Salvador
- Region: Sonsonate
- Farm Name: Las Brumas
- Farm Owner: Ernesto Menéndez
- Elevation: 1700 - 2000 masl
- Coffee Variety: Pacamara
- Processing Type: Natural
- Number of years partnership: 2 years