EL CIPRES MICROLOTS - 2017

el-salvador

85-87
Download Sheet
Altitude

1070 - 1800 masl

Preparation

Washed (RFA)

Location

Bálsamo-Quezaltepec, San Salvador Department

Variety

Bourbon

Owner

Alvarez Gallardo

Harvest

January - March

Shipment

April - July

The El Cipres Estate is located on the North West slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, within the municipality of Nejapa, San Salvador. The farm was originally bought in 1880 by Dr. Emilio Alvarez Lalinde, when his family migrated to El Salvador from Colombia. The family brought with them their strong ancestral links and vast knowledge of coffee production. In 1992 the estate was taken over by the Alvares Gallardo family, who brought a new passion and dedication to the farm, working hard to achieve RFA certification, in addition to improving all aspects of the estate.

The estate is made up of 90 hectares of coffee producing land and 5 hectares of natural forest, which has allowed the wildlife to flourish.  Starting at 1070 masl, the farm is a long thin strip of land which climbs up to 1800 masl, producing 3000 bags annually. El Mirador is a parcel of land made up of 6.5 Hectares (9 Manzanas) and is nestled at the top reaches of the farm between 1500 - 1650 masl. The coffee picked is a Bourbon varietal that has been grown under shade in the nutrient rich volcanic soil. 

The family are currently going through the process of replacing old coffee plants across the farm and are looking to improve quality and yield for future harvests. In addition to Bourbon, there are also sections of Orange Bourbon and Pacamara in the higher reaches of the estate, which are ready to harvest this year.  The estate has also re-introduced the old practice of 'agobia', which involves cutting and growing to improve the yield.

This year, in collaboration with our long-term partners - the El Borbollon Mill in Santa Ana - we have created a unique set of 8 unique processed lots for the first time using the best cherry from the El Cipres estate. El Borbollon has invested heavily in its future, building further African drying beds and tanks to expand its ability to produce unique microlots. All the lots have then been processed at the El Borbollon Mill under our guidance, giving a wide range of profiles and flavours from the traditional fruity natural, to the creamy lactic honey and distinct acidity of the macerated naturals. Before the cherry is processed it is floated and separated to ensure only ripe cherries are used in producing these lots.

Processing Lots

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FSC–1166 *SOLD OUT*

Process: Red Honey                 SCAA:  85.75                         

Notes: Red apples, raspberry, chocolate & caramel

The coffee is de-pulped and left with all the mucilage on. Once piled it is left unturned for 36 hours, after which point it is then turned regularly 3 times a day as well as being covered during midday. This takes between 16-21 days to reach a moisture content below 11%.

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FSC–1167  *SOLD OUT*

Process: Yellow Honey                SCAA:  86.25                  

Notes: Dates, oolong tea, lychee & honey

The coffee is de-pulped and left with all the mucilage on. Once piled it is left over night before being turned regularly every hour, except during midday when it is covered. Usually it will take between 14 -18 days for the coffee to reach a moisture content below 11%.

 

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FSC–1168   *SOLD OUT*           

Process: Lactic Honey                  SCAA:  85.5                       

Notes: Medjool date, cashew, cream & red cherry

Once floated and separated the ripe cherry is placed in a sealed container submerged in water for 36 hours. After this the coffee is pulped leaving all mucilage on before it isil the following morning and then turned regularly at hourly interval throughout the day.

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FSC-1169  *SOLD OUT*

Process: Rotated Natural             SCAA:   86                     

Notes: Papaya, melon, juicy, nutmeg & chocolate

Once floated the coffee is floated and has been hand selected it is placed on the African beds from where it is turned every 30 minutes except when the coffee is covered in the midday hours. Usually drying can take up to 21 days.

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FSC-1172 * SOLD OUT

Macerated Natural 24hr:             SCAA:  86.5           

Notes: Red Cherry, mulled wine, fig & almond

Once floated and hand sorted the cherry is placed in a sealed container for 24 hours before being placed on beds and left for 24 hours unturned. After this the coffee is then turned every two hours until the correct moisture level is reached. This can take between 15-20 days before reaching the moisture of below 11%.

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FSC-1173 *SOLD OUT*

Process: Macerated Natural 48r       SCAA: 87                

Notes: Strawberry, blackberry, violets, plum & cream

Once floated and hand sorted the cherry is placed in a sealed container for 24 hours before being placed on beds and left for 24 hours unturned. After this the coffee is then turned every two hours until the correct moisture level is reached. This can take between 15-20 days before reaching the moisture of below 11%.

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FSC-1174 *SOLD OUT*

Process: 95% demucilaged                     SCAA: 85.5                    

Notes: Green apple, cashew, caramel & fudge

Once floated and separated the cherry is pulped removing 95% of the mucilage. From here the coffee is then left submerged for 12 hours in water before being placed on raised beds and turned hourly until it reaches below 11% in 11-15 days.

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FSC-1175 *SOLD OUT*

Process: Macerated Washed                 SCAA:  86                    

Notes: Sparkling acidity, orange pulp, raspberry and cacao

Once floated and separated the coffee is then placed submerged in a sealed container for 24 hours. After this the coffee is then pulped and left to undergo dry fermentation for 12 hours. After this it is then cleaned and left to dry on the beds being turned hourly until down to 11% moisture.