Salford Roasters - El Salvador
Brought to you by Dog and Hat!
Origin
El Molino farm near Concepción de Ataco in the Ahuachapán region of El Salvador
Variety
Bourbon & Pacas
Processing
Washed
Altitude
1350 - 1650 masl
Roast Profile
Omni-Roast
Tasting Notes
Notes of Fig and Maple Syrup
Coffee Facts
SCA Score - 84.75
El Molinito coffee comes from El Molino farm, one of the most important and
significant estates of the JASAL group that sits amongst the Apaneca Ilamatepec
mountain range, part of the Cordelliera de Apeneca. This volcanic range runs
through the Ahuachapán, Santa Ana, and Sonsonate departments in the West of
El Salvador, and is where many of the Cup of Excellence producing farms in the
country are located. There are four volcanoes that occur within this range of
mountains, with Santa Ana being the more dominant.
El Molinito is a diminutive of the farm name, El Molino, and is a selection from
the most productive Bourbon and Pacas trees on the farm. They were chosen
for this project due to the homogeneity of the ripeness of the cherries, allowing
for precise control and processing. The importance of selective picking and
attention to detail have very much become a hallmark of the culture and success
of the farm, which was inherited by current owners Jose Antonio Jr and Antonio
Salaverria in 2011. Once picked, coffee is processed at the Beneficio Las Cruces
in nearby Santa Ana before being bagged and shipped.
The green-tipped dwarf varietal Pacas is fairly common in Central America, a
natural single gene mutation of Bourbon. Being smaller results in a potential
higher yield for the farmer, as trees can be planted closer together allowing for
a greater density per hectare. Named after the owners of the farm it was first
spotted on, the Pacas family, it was discovered in the Santa Ana region back in
1949 and now accounts for around 25% of El Salvador’s coffee production.
*240g
