A lot has been going on during the past couple of years with El Salvadorian coffees. You might have heard of the devastating leaf rust and the implications on labour, coffee quality and the wider socio-economic effects. A lot of people questioned whether the region would recover.
Monte Sion was not unaffected but far better placed than most to adapt, protect and regenerate their farms.
The text below is from Lilliana Narvez from the Monte Sion Estate. It's an extract from a discussion we had regarding their renewal and processing methods at the Monte Sion Estate.
Renewal is an ongoing process……
‘ So far we have around 60% of our Monte Sion renewed. This year we are going to plant 25000 plants boosting renovation of this farm to around 75%’
The farm is planted with Bourbon strains and should start to produce their first coffee cherry crop in three years’ time. Cherry processing.. semi washed.
‘The coffees are passed through the pulpers and then sent to the fermentation tanks. Coffees are semi washed, being placed in the fermentation tanks for 2 hours. This is different to the fully washed method where the coffees are fermented from 12-18 hours (maturity and climate dependent).'
After the fermentation, coffees are washed in clean water, then laid out to dry on patios.
We have been working with the Urrita family for over 7 years.
This year we brought 49,000MT of speciality coffees from Monte Sion Estate.
Also included this year is a small Top of Top grade lot from Monte Sion Estate.
We have just cupped the lot ‘Fresh Apricot, caramel finish, silky body’ a few descriptions from the cupping session.
Think the below from Lilliana Narvez is great for explaining how they manage Monte Sion Estate and grade the different lots.
"We provide the same nutrition and care to all the farms regardless of altitude; all cherries are picked at the ripe stage… The time frame in which we start picking depends on the altitude of the farm: The higher the altitude, the longer it takes for the cherry to mature. Monte Sion farm (1200+masl) has its picking period between December and Mid-February. We process all our Gourmets, SHG’s and Tops in the same way: semi washed and sun dried on patios. The classification of our coffee is based on cupping results: sweetness, acidity profile, brightness, aftertaste etc."
"Fresh Apricot, caramel finish, silky body"
MA (Buyer/Coffee Team)
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