El Salvador El Bosque Anaerobic Natural
A small but mighty coffee producer in Central America, boasts a vibrant coffee scene. The country's high altitude, volcanic soil, and abundant shade create the perfect environment for cultivating coffee beans known for their bright acidity, balanced body, and sweet notes of caramel and citrus. El Salvadorian farmers are dedicated to sustainable practices, ensuring the longevity of their coffee traditions and the preservation of their unique coffee profiles.
About the Coffee
El Salvador
Apaneca
Ilamatepec
Castillo, Pacas, Bourbon
Natural Anaerobic
1450 masl
Arabica
El Bosque
10 Ha
Nora Lemus de Diaz Nuila
GrainPro or similar
69
86.0
Anaerobic Natural, 144 hour anaerobic fermentation process and dried on African beds for 20 days and final drying on clay patios.
Nora Lemus de Diaz Nuila
Apaneca is a picturesque town nestled in the highlands of western El Salvador, known for its cool climate, coffee plantations, and stunning natural beauty. Surrounded by mountains and volcanoes, Apaneca offers opportunities for hiking, birdwatching, and enjoying the tranquility of the countryside.
Annual Rainfall
2000+ mm
Temperature
15-20 °C
Harvest & Shipping Calendar
Overview
Finca El Bosque, situated in the volcanic highlands of El Salvador, represents a meticulous approach to modern fermentation within the Farm Selection category. This lot was specifically chosen for its sophisticated Anaerobic Natural processing, which intensifies the coffee's inherent sweetness and complexity. We tasted a cup characterized by a dense fruit profile and a refined structure. The sensory experience is defined by prominent notes of raisin and sweet apricot, layered over a deep cherry base. With a heavy body and balanced acidity, this coffee offers a clean yet bold profile ideal for specialty roasters focusing on high-traceability, process-driven lots.
About the coffee
Traceability Information About the lot
- Origin El Salvador
-
Region
Apaneca-Ilamatepec
-
Subregion
Santa Ana
-
Botanical Species
Arabica
-
Process
Natural
-
Special Preparation
Anaerobic
- Growing Altitude 1470 - 1650 masl
- Farm Name El Bosque
-
Farm Size
37 Ha
-
Producer Name
Fernando Alfaro
-
Mill
El Borbollon
-
Soil Type
Volcanic Ash
-
Bag Type
GrainPro or Similar
-
Bag Weight
69 kg
El Salvador
El Salvador excels in varietal expression, notably Pacamara and Bourbon. Washed and honey lots consistently deliver a heavy, syrupy body with sweet, brown sugar undertones and a remarkably clean, balanced finish on the cupping table.
Harvest & Shipping Calendar
Harvest: Jan, Feb, Mar, Nov, Dec
Shipping: Jan, Feb, Mar, Apr, May, Jun, Jul, Dec
About Apaneca-Ilamatepec
The Apaneca-Ilamatepec mountain range is El Salvador’s premier coffee-growing region. Home to the Santa Ana volcano, the area’s rich volcanic soil and high altitudes provide the perfect terroir for dense, flavorful cherries. The microclimate is characterized by cool breezes and consistent rainfall, leading to a slow maturation process that enhances the cup's complexity.
Annual Rainfall: 1800-2000 mm
Temperature: 12-25 °C
About Anaerobic Fermentation
Coffee cherries are placed sealed tanks, creating an oxygen-free environment. This allows microorganisms to work slowly, developing distinctive, complex, often fruity or wine-like flavors as the beans absorb sugars and compounds from the cherry.