5.75 114 $5.75 - $114.00
Cacahuatique, Direct-trade, small farms
About the coffee
- Cupping notes: good body, mildly sweet acidity, notes of dark chocolate, citrus, spice
- Cultivation: Shade-grown on highlands in the Cacahuatique Mountain, in the department of Morazán, El Salvador.
- Variety: Bourbon, Pacas, Catimor
- Elevation: 4,000 to 5,000 feet above sea level
- Processing: Washed and sun dried
About the people who grow it
Carlos Hernández is a local neighbor of mine in Harrisonburg, VA. His family owns and operates a third-generation family coffee finca in one of the prime coffee production areas of El Salvador. His great-grandfather Cesario Hernández started cultivating Bourbon coffee in between 1950-60. He started the family business with five acres of land. The tradition of growing coffee has been kept in the family for four generations. Their coffee comes from several fincas covering roughly 210 acres in the Cacahuatique Mountains, El Salvador. Cacahuatique comes from the Mayan language meaning, “hill covered in cocoa orchards.” This area is known for its coffee culture and for being the source of water to many departments in the country. The humid tropical climate, high altitude, and moist soil all contribute to the quality of the coffee. The largest ranch is the Paulina area at 4,000 meters above sea level. They cultivate primarily Bourbon, but also some Pacas and Catimor at that farm. The coffee is processed at another ranch called Santa Isabel, named after their grand-father Isabel Hernández. Collectively, their ranches produce roughly 800 bags of coffee annually. Their coffee is ranked in the top 20 best coffees nationally and top 3 in the Cacahuatique Mountains.