14 sales on Algrano
SV-63-201912 Finca San Antonio Amatepec Red Bourbon Natural
- Origin: El Salvador
- Variety: Red Bourbon
- Process type: Natural/Sun Dried
- Grower's cupping score (SCA): 84.0 points
last updated on 2021-02-24
Coffee Quality Evaluation
Cupped: March, 2020
|Key flavor notes||
Grower (Pending)Farm: Finca San Antonio Amatepec Producers: Karla Boza and Carlos Boza Farm size: 70 hectares Location: City of San Salvador (next to the Ilopango Lake), San Salvador Department, Apaneca-Illamatepec Mountain Range Altitude: 900 to 1300 m Harvest season: November to February Annual production: 160 bags Cultivated varieties: Red Bourbon, Pacas, Tabi, Coscatleco, Maragogipe, Costa Rica 95, Marsellesa, Yellow Icatu Finca San Antonio Amatepec has been in our family since 1970. My father Carlos Boza currently lives at the farm facing the beautiful Ilopango lake and surrounded by pine trees he planted himself - he has a small nursery and plants new trees every year. He is managing the farm with help from my sisters and me, all involved in different aspects of the business. My sisters and I grew up at the farm, but we were not directly involved until 4 years ago. Back then, we were selling cherries to a mill and didn't know what happened to our coffee after that. They used to tell us our coffee was of poor quality and had to be blended to sell. As we didn't cup, that is what we believed. This changed when we were invited to a Rainforest Alliance breakfast (we are RFA certified) 4 years ago. They served a coffee from our farm during the breakfast and I happened to sit next to the Q Grader that chose the coffee for the event. She was very excited about our coffee and was the first person to say it was high quality. That was an eye-opener. After this, I started googling the name of our farm and found it on the websites and Instagram accounts of a few specialty roasters as a single origin. My father's name was on their coffee bags and our story was there too. We contacted the exporter and they refused to admit our coffee was not being blended and were worth a better price. That made us so angry! This was what motivated me to join the work at the farm with my father. I discussed selling coffee directly with him and started messaging roasters. I didn't even know how to send samples... We were lucky to find roasters with whom we identified and that believed in us. We have been selling directly ever since and improving our agricultural practices and processing standards. We process naturals and honeys ourselves at the farm.
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