El Salvador, Finca Nueva GranadaPicacho Coffee Roasters
Finca Nueva Granada
Single Estate Coffee
Notes: Blood Orange, Caramel
Roast: Light (City +)
Varietal: 100% Bourbon
Process: Wet \ Washed and Sun Dried
Farmer: Gloria Rodriguez
In the mountainous terroir of western El Salvador, the area known as the Land of Volcanoes is home to many coffee growing families and their farms. Here the mineral-rich volcanic soil, high elevation and six-month wet/dry seasons provide ideal conditions for growing arabica coffee. Arabica coffee was first brought to El Salvador around 1740 and has remained central to both nation’s economy and culture ever since.
Cup of Excellence winner and fourth generation coffee producer, Gloria Rodriguez owns and manages the Finca Nueva Granada high in the Apaneca-Ilamatepec range. The 13.8 acre plot has been in her family’s stewardship since 1987 when her father Jose purchased it from a well known grower and mill operator. Gloria acquired the farm from her father and took over operations in 1995. With the exception of a small number of Typica trees first planted here in the early 1900’s, Nueva Granada is entirely devoted to the production of specialty grade bourbon varietals.
Today Gloria still uses her family’s generations-old farming techniques to manage growing operations; such as a system of selective stem and root bending, known as agobios, which helps maximize overall tree density. Each of the farms acres contain approximately 34 Inga trees, providing both a natural shade canopy for the coffee and the perfect environment for hawks, woodpeckers, hummingbirds and other small animals to nest. In turn they contribute to a thriving local ecosystem where insect and pest populations are kept in check without causing harm to the coffee plants.
Nueva Granada is just one of five small coffee farms that Gloria owns and personally supervises. Her coffee farms employ a year-round team of 12-15 well-trained, skilled workers and an additional 65 individuals to hand-pick, sort, and mill her crop during harvest. The coffee is washed with natural fermentation and sun dried on clay patios.
In the cup it has a creamy, round body, notes of blood orange, medium acidity, and a sweet, caramel finish. Incredibly well balanced.