Washed with anaerobic fermentation
It has been more than 100 years since 5 generations of coffee farmers of the Contreras and Pimentel family began coffee cultivation in Monte Verde in 1915, close to El Chingo volcano in Santa Ana, El Salvador. Yesterday as today, we continue harvesting the best fruits of the arabic variety of Bourbon and Pacas, which are submitted in washing processes, honey and natural to highlight its citrus and ﬂoral ﬂavors, chocolate in a clean cup, great fragrance and natural sweetness. In this century Contreras Valdez family has a collection of medium and small farmers who sell their products in the domestic and international markets, with the seal of excellence and good agricultural and manufacturing practices, that our customers demand without neglecting sustainability, environment and the corporate social responsibility of its employees.Translate
1250m - 1500m
December, 2019 - December, 2019
Average yearly production in bags
Coffee Quality Evaluation
Cupped: March, 2020
|Key flavor notes||
Seller (Pending)Farm: Finca San Rafael Producer: Hilda Contreras de Zelayandia Farm manager: Rene Contreras Farm size: 21 hectares Location: Monte Verde town (next to El Chingo volcano), Santa Ana department, El Salvador, Apaneca-Illamatepec Mountain Range Altitude: 1250 - 1500 m Soil: Alluvial clay loam Harvest season: November to February Average yearly rainfall: 1400 - 1600 ml Average temperatures: 15C - 30C Average age of trees: 3 - 30 years old Cultivated varieties: Red Bourbon, Pacas, Pacamara, Anacafé-14 San Rafael is one of my family's 5 farms and it is managed by myself and my husband German. We also look after all the commercial side of the business, doing marketing and exports for the family. All that on top of our other jobs: I am a doctor and German is a systems engineer. The farm is new to our family and we bought it after it was abandoned by other growers, something very common in El Salvador at the moment. Unlike the majority of producers in the country, we still believe in coffee and invest in acquiring land and improving the quality of what we do. As my husband says, "In coffee, you either dive in it or you don't mess with it at all." We are the diver type. We started investing in new processing methods, like anaerobic fermentation, in the last couple of years. We also take a proactive (rather than reactive) approach to farming, spraying fungicides and slow-release fertilizers around the farm 3 times a year to prevent diseases. Better safe than sorry. My family's story with coffee began with my great-grandfather, a Guatemalan sugar cane producer who came to El Salvador in the late 1800s to marry my great-grandmother, a coffee producer. That was the first generation of coffee growers and they started a love story with the bean that we make sure to carry on and pass it to our kids, who will be the 5th generation. My family never stopped evolving in coffee. The second generation, my grandparents, introduced the use of fertilizers to increase production levels. They didn't have to worry about leaf rust or anthracnosis back then, so didn't have to use pesticides. My grandparents grew the farm's volumes and managed to send all their 6 kids to university. The third generation, my parents, already combined other careers with coffee production. My dad worked for the government for many years but never left the farm aside. His brothers and sisters are also all involved in coffee. They learned from the previous generation but also introduced new varieties to the farms and built their own processing facility. My father later built a new mill for our farms focusing on micro-lots. My brother, two sisters and I are the fourth generation in coffee. We all have other jobs and found our own way to continue working at the farms. We take care of the commercial side and have been exporting directly for 5 years now. We also invest in quality control and new processing methods. We have acquired raised beds to dry our naturals and tanks for anaerobic fermentation. As a company, we invest in social projects and education at El Paste school. We organize free medical care days to provide appointments to the workers and supply them monthly bags with basic food items. We do some fun stuff too. We have taken the workers on family trips to the Metalío beach in Sonsonate and also to the Metapan lake!
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.
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.