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San Joaquin Red Bourbon Natural

Cafe Pacas
Arabica
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Cafe Pacas
  • 4 sales on Algrano
  • 2 Avg. orders per roaster
  • 3 Roaster relationships
Origin
El Salvador
Producer
Cafe Pacas
Variety
Red Bourbon
Process type
Natural/Sun Dried
Altitude range
1500m - 1750m
Harvest period
January, 2020 - January, 2020
Seller's cupping score (SCA)
85.0 points
Updated March, 2020
ID
SV-54-202001

"Farm: Finca San Joaquin
Farm size: 57 hectares
Location: Apaneca -Ilamatepec mountain range, Las Cruces canton, Santa Ana department
Soil: Clay loam
Varietals cultivated at the farm: Bourbon
Processes: Washed, semi-washed, honey and natural
Yearly average rainfall: 2328 mm
Average age of the trees: From 1 to 70 years
Harvest period: January to March
Average Temperature: 14.16°c to 28.92°c
Mandador: William Zunigar
Agricultural manager: Juan Alberto Gonçalez

San Joaquin is our family's oldest farm and was bought by my father's great-great-grandmother Petrona Palacios de Diaz in 1905, then a plot of 17 hectares. It was named after the patron of my family's original hometown. I have been visiting San Joaquin from childhood and the view of the farm is one of my favourite things. We also have a natural cypress forest which provides a habitat for endangered mammals, birds and reptiles.

The farm is located on the Ayeco mount on the Northeast of the Ilamatepec volcano. We call it "the farm of the morning sun" because the trees are only exposed to direct sunlight in the hours of the morning. This factor creates excellent conditions for coffee growing as it slows down the maturation process of the cherries, helping in the development of sugars that make the cup profile from San Joaquin so special. 

San Joaquin's steep slopes make the work of pickers tricky. During harvest, we have from 60 to 70 workers dedicated to San Joaquin. El Salvador has been struggling with leaf rust and the Bourbon variety is not very resistant, so we carefully monitor the farm's health every 2 weeks. We also apply fertilizers from 3 to 5 times a year, keeping the trees strong and with better natural defences. The shade canopy is managed with precision: during harvest, we make sure to have 70% of shade and during winter, only 40%. "

- Cafe Pacas, March, 2020

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