EL Cipres Estate
Located in on the North slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, in the municipality of Nejapa, Department of San Salvador. The estate has been in the family since 1880 after being bought by Dr. Emilio Alvarez Lalinde when the family migrated to El Salvador from Colombia bringing with them an ancestry & knowledge in coffee production. The Estate is now run by the Alvares Gallardo family who took over in 1992 bringing a new passion and dedication to the farm working hard to achieve RFA certification as well as improving all aspects of the estate.
The estate is made up of 90 Hectares of coffee producing land and 5 hectares of natural forest allowing the wildlife to flourish. Starting at 1070 masl the farm is a long thin strip which climbs up to 1800 masl producing 3000 bags annually. The Estate has also re introduced the old practice of agobia cutting and growing which has significantly helped to improve yield where the trees are bent over and tied to the ground to keep producing whilst new shoots grow vertically.
There is a strong family and social aspect to the El Cipres Estate as well as being RFA certified the Family works hard to ensure all workers are treated with respect and dignity. There is a permanent staff who live on the farm whose food is subsidized all year round. In the houses they have also provided new efficient reduced smoke cooking stoves as well using volcanic stones as a filter of waste water to reduce pollutants reaching the soils. During the picking season the workers also receive meals & coffee each day as well as a nutritional drink every other day to help promote worker health. The farm also supports the local school which neighbours the farm subsiding the teaching assistant at the school. They have also helped with the supply of a computer and as well as provide sporting clothes for the games classes.
Once floated and separated the coffee is then placed submerged in a sealed container for 24 hours before then being removed and cleaned. From here it is then placed onto raised beds left for 1 day before then being turned regularly every hour to ensure an even drying down to 11%. The Maceration process should bring out a more pronounced acidity but still with the body and flavour of a natural.
Once floated and separated the coffee is then placed submerged in a sealed container for 24 hours. After this the coffee is then pulped and left to undergo dry fermentation for 12 hours. After this it is then cleaned and left to dry on the beds being turned hourly until down to 11% moisture for approximately 10 – 14 days weather depending.
Process: Macerated Natural SCAA: 85.5
Notes: Ripe plum & cherry, bright winey acidity, vanilla & dark chocolate
Process: Macerated Washed SCAA: 85
Notes: Red apple, golden raisin & mandarin with crisp acidity and a toffee finish