Farm El Cipres - El Pepeton
Altitude 1500 - 1600
Cup Profile Orange and fig with a dark chocolate liqueur and a creamy cashew body
El Salvador - El Cipres - El Pepeton
EL Cipres EstateLocated on the North slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, in the municipality of Nejapa, Department of San Salvador.
The estate is made up of 90 Hectares of coffee producing land and 5 hectares of natural forest allowing the wildlife to flourish. The Estate has also re introduced the old practice of agobia cutting and growing which has significantly helped to improve yield where the trees are bent over and tied to the ground to keep producing whilst new shoots grow vertically.
The cherry is delivered from the farm where it is then floated and separated to ensure only ripe cherries are used in producing these lots. Once ready the cherry is moved to the patio usually late in the afternoon so they lose the initial moisture without ‘heat shock’ from the strong afternoon sun. They are then left for 48hrs to settle and not raked to prevent the skin of the cherry being damaged whilst soft. The coffee is turned every 45 minutes – 1 hour on the patio until it reaches moisture of 11%. Usually the drying on the patio will take between 10-14 days. Here it is then left to rest in bags in grain pro to settle for 30 days before being hulled ready for shipment.