The coffee story

Farm: Finca Sabaneta
Producer: Daisy Milena Contreras de Miralda
Farm manager: Daisy Milena Contreras de Miralda
Location: Chalchuapa town, Santa Ana department, El Salvador, Apaneca-Illamatepec Mountain Range
Size: 14 hectares
Soil: Clay loam
Altitude: 950 - 1200 m
Average temperatures: 25C
Average age of trees: 5 - 80 years
Harvest season: November to January
Cultivated varietals: Red and Yellow Bourbon, Pacas, Sarchimor, Yellow Icatu, Catimor
Processes: Natural, Washed and Honey. Currently experimenting with anaerobic

Visit my farm here!

My father gave me this farm, our family's first plot when I was only 26 years old. I have just graduated from university and my only experiencing in managing a farm was from watching my dad do it growing up. Sabaneta is located right next to the border with Guatemala and we have a beautiful view from the farm. I went through a lot of trouble in the beginning... 

As a young woman, I had no respect from the workers, who would challenge me constantly. Sacks of fertilizer and other inputs were stolen from my warehouse several times. One time I was really assertive with the pickers to have them do the work as I had instructed and they just walked on me. Looking back now I think it was good that I started working on the farm so young. I had the opportunity to learn a lot before the prices for coffee plunged. 

On the years I had better prices I was sensible enough to invest in renovating the farm, which still means I can maintain a healthy production.  Over the years I also found good people to work with and I try to keep the same 6 people (including other local women, most of them mothers in need of a job) working at the farm every year. They know me and we respect each other. 

I process my washed coffees at a small mill owned by myself and my brothers, also coffee producers. We only do washed coffees there. This season some of my brothers decided to sell cherry to exporters due to a smaller harvest and I had the mill to myself, so I dried some of my naturals there too. 

The process

Fermented in a tank with water for 24 hours and sundried on raised beds.
SV-65-202111 Upcoming harvest

Finca Sabaneta Natural

  • $7.1033 USD / kg FOB Conventional (no certification) est.
Origin
El Salvador
Variety
Red Bourbon, Pacas
Process type
Natural/Sun Dried
Altitude range
950m - 1200m
Harvest period
November, 2021 - February, 2022
Average yearly production in bags
0
Available quantity
11 X 69 kg bags est.
The new harvest for this coffee is upcoming!
You can contact the seller if you would like to create a pre-contract for this harvest
Samples unavailable
Pre-contract
  • Samples are unavailable
  • Shared shipments planned
    • FCA pickup in Bremen from August, 2022
      Orders possible until 2022-05-16
  • Custom shipments available
  • Doorstep delivery available
    We can arrange delivery to your roastery
Produced & offered by Finca Sabaneta
  • El Salvador
  • Single farm
  • 6 sales on Algrano
  • 2 Average orders per roaster
  • 5 Roaster relationships
  • Seller relationships with Roasters in
Trusted by
Concept Coffee Roasters

Female smallholder, single-farm micro-lots

Finca Sabaneta a permanecido en la familia casi 100 años. Todo comenzó con mi abuelo Sabino Contreras que empezo a cultivar las variedades bourbon rojo pero fue mi padre Beto Contreras que tomo la visión y se apasionó con el cultivo sembrando más áreas de terreno. Al crecer entendimos la importancia de innovar y fue así como dimos un salto de calidad de instalar un pequeño beneficio y procesar nuestro café uva a pergamino. A pesar de los tiempos difíciles creemos que unidos como hermanos (Fredy, Rene, Mary , Alby, Saul y Milena) hemos logrado mantener nuestras cultivos de café y sembrado nuevas variedades cómo pacas, Bourbon amarillo y rojo, pacamara, sarchimores ,icatu amarillo, anacafe, etc tratando siempre de obtener cafés especiales y lograr cataciones desde 82 hasta 86 puntos. Hoy estamos nuevamente innovando secando en patios de adobe y camas africanas procesando cafés honey, natural y lavado, trabajando con biofermentos organicos para enriquecer los suelos,

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The coffee story

Farm: Finca Sabaneta
Producer: Daisy Milena Contreras de Miralda
Farm manager: Daisy Milena Contreras de Miralda
Location: Chalchuapa town, Santa Ana department, El Salvador, Apaneca-Illamatepec Mountain Range
Size: 14 hectares
Soil: Clay loam
Altitude: 950 - 1200 m
Average temperatures: 25C
Average age of trees: 5 - 80 years
Harvest season: November to January
Cultivated varietals: Red and Yellow Bourbon, Pacas, Sarchimor, Yellow Icatu, Catimor
Processes: Natural, Washed and Honey. Currently experimenting with anaerobic

Visit my farm here!

My father gave me this farm, our family's first plot when I was only 26 years old. I have just graduated from university and my only experiencing in managing a farm was from watching my dad do it growing up. Sabaneta is located right next to the border with Guatemala and we have a beautiful view from the farm. I went through a lot of trouble in the beginning... 

As a young woman, I had no respect from the workers, who would challenge me constantly. Sacks of fertilizer and other inputs were stolen from my warehouse several times. One time I was really assertive with the pickers to have them do the work as I had instructed and they just walked on me. Looking back now I think it was good that I started working on the farm so young. I had the opportunity to learn a lot before the prices for coffee plunged. 

On the years I had better prices I was sensible enough to invest in renovating the farm, which still means I can maintain a healthy production.  Over the years I also found good people to work with and I try to keep the same 6 people (including other local women, most of them mothers in need of a job) working at the farm every year. They know me and we respect each other. 

I process my washed coffees at a small mill owned by myself and my brothers, also coffee producers. We only do washed coffees there. This season some of my brothers decided to sell cherry to exporters due to a smaller harvest and I had the mill to myself, so I dried some of my naturals there too. 

The process

Fermented in a tank with water for 24 hours and sundried on raised beds.
Algrano
Algrano (Pending)
Cupped: N/A
Finca Sabaneta
Seller (Pending)
Cupped: N/A
SCA Score
Algrano (Pending)
-
Seller (Pending)
-
Key flavor notes
Algrano (Pending)
-
Seller (Pending)
-
Quality comment
Algrano (Pending)
-
Seller (Pending)
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FAQ


Shipping
Once the ordering period ends we will consolidate all coffees in a shared container. During transport, your coffee is fully insured. We will keep you informed about the shipment status.

Upon arrival of the coffee at the warehouse, you can choose between 2 delivery modes:

  • Doorstep delivery: We will take care of transport to your roastery. We will provide your coffee fully insured until it is ready for unloading from the truck at your roastery.
  • EXW (ex. warehouse) means that we will provide the coffee ready for pick-up at the terminal of the warehouse. You are responsible for organising transport and insurance from the warehouse to your roastery.

Currently, we can deliver coffee anywhere in Europe, except Hungary. For all European buyers, the coffee will be provided custom cleared in any case. Roasters in Switzerland choosing EXW will be responsible for customs clearance.

Currencies
When calculating price, you can select your preferred currency: USD, CHF, EUR, or GBP.

2 payment methods are accepted on Algrano:

1. Buy now, pay later
Pay your coffee after its delivered in Europe. This option generates an additional fee, displayed in the shopping cart.

3. Pay 10 days after placing the order
We will send you a 10 day invoice straight after you placed your order.