Past
Finca La Fany - Red Bourbon Natural Anaerobic
Sicafe S.A. De C.V.
Arabica
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- 30 sales on Algrano
- 4 Avg. orders per roaster
- 8 Roaster relationships
- Origin
- El Salvador
- Producer
- Sicafe S.A. De C.V.
- Variety
- Red Bourbon
- Process type
- Anaerobic fermentation
- Altitude range
- 1450m - 1560m
- Harvest period
- November, 2020 - February, 2021
- Algrano's cupping score (SCA)
-
86.0
points
Updated March, 2021
- ID
- SV-140-202011
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The coffee story
Single Estate Name | La Fany
Owner | Rafael Enrique Silva Hoff & Carmen Elena Silva
Region | Apaneca-Illamatepec Mountain Range
Micro-Region | Apaneca, Ahuachapán
Altitude | 1450-1550 masl
Size | 38 manzanas
Yearly Rain Average | 2500mm
Type of Soil | Clay Loam Soil
Varieties | Red Bourbon, Orange Bourbon, Pacamara, Yellow Caturra, Yellow Bourbon, Catimor, Yellow Icatu, Geisha
Type of Shade Trees | Inga’s, Cypress, Pine
Flowering Period | March to May
Harvesting Period | November to February
Processing Methods | Washed, Semi-Wash, Honey, Natural, Experiments
Drying Methods | Sun-dried in patios and raised beds
Finca La Fany is a family inheritance that dates back to the early 1900s. It was first established by Fabio Morán and then passed on through the generations from father to son. The beautiful farm is located on top of the Apaneca-Illamatepec Mountain Range, at 1,500 masl, 2 miles from the city of Apaneca. It received its name because of one of Rafael’s ancestors called Fany.
In the early 1990s, we had the opportunity to buy this great family heirloom from one of his aunts. Immediately, we jumped at the opportunity and bought it. Originally, the farm was 100% Bourbon but we have now been experimenting with new varieties but on a small scale, since our number one variety is Bourbon. Even before we acquired the farm, La Fany already had a big name in the region for the quality of its coffee and productivity,
We are very much committed to this farm as being the fifth generation in the family to have control over this land. One of our proudest moments was in 2005 when La Fany Red Bourbon achieved 4th place in the COE. A tribute to our predecessors.
Over the years, we have focused on the care of the environment and been trying different ecological techniques to adapt to the farm. We started our own nursery of earthworms producing Vermicompost which is used as fertilizer, very rich in nutrients, both the soil which is placed under the trees with lots of nutrients, as well as the liquid which is sprayed in the branches. The pulp of the cherries is used as food for the earthworms, which is digested and produce the soil. The Vermicompost is then applied to the coffee plantation as a supplement to chemical fertilizers.
Since the year 2017, 13,000 new Pacamara trees were planted. This year, 40,000 new seedlings were planted at the nursery, composed of Red Bourbon, Orange Bourbon, Pacamara, Geisha, Yellow Icatu, and Yellow Caturra.
We are continuously looking for different ways in which we can improve the farm´s quality and productivity, reduce the use of chemicals, help the neighbouring communities by providing a steady income to their households and providing them with a freshwater supply at no charge. We care for the environment and feel proud of our workers, who year after year, with their commitment to the Company, help us achieve our goals.
The process
We orientate our work to produce high-quality coffees from the earliest stages of production. All our coffees are manually picked by trained workers from 7 am to 12 pm. After that, our pickers spread the cherries over a plastic canvas and remove the under-ripe ones. When the coffee is delivered to our mill we check the screen size and level of Brix. This goes into our records and also helps us decide how to process the coffee. We wash the cherries with clean water and put them inside sealed tanks for fermentation. There is a tube coming out of each tank to allow for oxygen to escape, leaving only carbon dioxide inside the container. The pH is monitored every 5 hours. When we reach a pH of 4 we open the container and take the cherries to dry on raised beds inside a polytunnel, where we can better control the variables that affect drying. The process can take up to 35 days.More from this seller
La Fany Red Bourbon Washed
Offered by Sicafe S.A. De C.V. Verified Seller
- Origin
- El Salvador
- Process
- Fully washed
- Bags available
- 150 X 69 kg
- Minimum order
- 1 bag
Entre Cerros Red Bourbon Washed
Offered by Sicafe S.A. De C.V. Verified Seller
- Origin
- El Salvador
- Process
- Fully washed
- Bags available
- 285 X 69 kg
- Minimum order
- 1 bag