El Salvador La Providencia Honey
Of the handful of factors that influence a coffee’s final cup profile two of the most significant are region of origin and the method with which the coffee was processed after harvesting. Our new El Salvador La Providencia has an interesting story on both fronts.
Central American coffees are generally processed utilizing the fully washed method, and yield a cup that displays a very present and lively acidity accented by a variety of generally delicate aromas. Recent years have seen some experimentation throughout the region with other than washed processes. As a result the pulped natural process has gained a foothold in El Salvador and Costa Rica in particular, where it is known as the Honey Process in recognition of the light yellow color of the beans prior to roasting. In the Honey Process the skin of the coffee fruit is removed after harvesting, but a fair amount of the fruit pulp is left. The coffee is then spread out for almost two weeks, which allows the remaining pulp to dry into the thick parchment skin, imparting a sweet fruit character to the bean before it is removed.
La Providencia farm is located next to a biological corridor that connects to El Imposible National Park, boasting a wide variety of native wildlife. The farm is worked with an integrated management system. La Providencia hires on average between thirty to fifty employees throughout the rainy season to do the various jobs to prepare the farm for production which include: coffee pruning, windbreaker pruning, and application of chalk, lime and fertilizers as well as fungus treatments for controlling fungus diseases like Roya. The current owners, Fernando Alfaro and Jose Enrique Gutierrez are fourth generation coffee producers, growing primarily Red and Yellow Caturra varietals.
Tasting Notes: In the cup, look for an intriguing combination of sweet and tart elements in the form of bright, very present acidity colored by a variety of gentle sweet fruit aromas.