[New Brand] The balanced flavor of El Salvador's San Jose Farm
The third new brand in CROWD ROASTER app this fall is Bourbon from El Salvador!
" El Salvador/Apaneca/San Jose Farm/Red Bourbon /Free Washed Honey ."
In this article, we will take a closer look at its features.
A roasting event featuring two roasters specializing in this brand has already been held.
Be sure to try comparing the coffee roasted by Tanaka Yoshiya and SHOMA ISHIHARA !
The sourness of orange and the sweetness of chocolate, a rich flavor that changes with roasting
The Red Bourbon from San Jose Farm in El Salvador is a coffee that can be enjoyed in different ways depending on the degree of roasting.
The medium roast has a bright acidity and juicy taste reminiscent of orange or lime. It has a good balance of sweetness and a full body, making it a satisfying cup of coffee.
When roasted darkly, the rich sweetness and flavor of dark chocolate and brownies come to the forefront, with a slight acidity reminiscent of blood orange, creating a deep flavor.
This coffee, which is processed using two methods: free washed and honey processed, is a brand that fully captures the charm of El Salvador's traditional Bourbon variety.
El Salvador's coffee producing region boasts high quality despite its small size
El Salvador is a country located in Central America, bordering Guatemala to the north and Honduras to the east. With an area of approximately 21,000 square kilometers, it is a small country, slightly larger than the Japanese island of Shikoku. However, sandwiched between Guatemala and Honduras, both of which are known as coffee-producing nations, it has ideal conditions for growing coffee.
The greatest feature of El Salvador is that it is a volcanic country, with over 20 volcanoes in its small land area. The volcanic soil is rich in minerals and has good drainage, making it ideal for growing coffee. In addition, because most of the country is at high altitudes, despite its proximity to the equator, temperatures do not rise too much, maintaining a warm climate that is ideal for coffee cultivation.
There is a clear distinction between the rainy season from May to October and the dry season from November to April, and the average annual rainfall is 1,700 to 2,000 mm, providing sufficient moisture for coffee cultivation.
In El Salvador, the traditional cultivation method of planting shade trees to adjust sunlight hours is widely practiced. The fallen leaves of these trees become humus, further enriching the soil, making sustainable coffee cultivation a reality.
The greatest feature of El Salvador is that it is a volcanic country, with over 20 volcanoes in its small land area. The volcanic soil is rich in minerals and has good drainage, making it ideal for growing coffee. In addition, because most of the country is at high altitudes, despite its proximity to the equator, temperatures do not rise too much, maintaining a warm climate that is ideal for coffee cultivation.
There is a clear distinction between the rainy season from May to October and the dry season from November to April, and the average annual rainfall is 1,700 to 2,000 mm, providing sufficient moisture for coffee cultivation.
In El Salvador, the traditional cultivation method of planting shade trees to adjust sunlight hours is widely practiced. The fallen leaves of these trees become humus, further enriching the soil, making sustainable coffee cultivation a reality.
National initiatives supporting the coffee industry
Coffee is an important core industry for El Salvador. Coffee cultivation accounts for approximately 30% of the country's agricultural production, and coffee accounts for approximately 50% of total exports. In addition, approximately 25% of the working population is employed in the coffee industry, making it an industry that supports the lives of the people. Coffee is so beloved by the people that the coffee flower was chosen as the national flower.
In El Salvador, the whole country is working to improve the quality of its coffee. At the Salvadoran National Ministry of Agriculture's Coffee Research Institute, research into breeding and production techniques is carried out day and night, and coffee improvement is being actively promoted under government leadership. " Pacamara ," developed at this institute, is now a specialty coffee variety that is highly regarded worldwide.
El Salvador once boasted the world's third largest coffee production in 1975, but its coffee industry went into decline due to a long civil war and an outbreak of coffee rust. However, in recent years, the country has made a comeback by focusing on quality, and is once again attracting attention, receiving high praise at international competitions.
In El Salvador, the whole country is working to improve the quality of its coffee. At the Salvadoran National Ministry of Agriculture's Coffee Research Institute, research into breeding and production techniques is carried out day and night, and coffee improvement is being actively promoted under government leadership. " Pacamara ," developed at this institute, is now a specialty coffee variety that is highly regarded worldwide.
El Salvador once boasted the world's third largest coffee production in 1975, but its coffee industry went into decline due to a long civil war and an outbreak of coffee rust. However, in recent years, the country has made a comeback by focusing on quality, and is once again attracting attention, receiving high praise at international competitions.
The blessed environment of the Apaneca region, at the foot of the Santa Ana Volcano
Apaneca, where San Jose Farm is located, is a coffee-producing region located in Santa Ana Department in western El Salvador. This region, also known as "Apaneca-Ilamatepec," stretches along the slopes of the Santa Ana Volcano and is renowned for producing some of the highest quality coffee in El Salvador.
The area around Santa Ana Volcano has an excellent microclimate, influenced by the fertile volcanic soil and the Pacific Ocean. The soil, which contains a lot of volcanic ash, is rich in minerals and has good drainage, and the fallen leaves of shade trees turn into humus, further improving the soil environment.
The coffee grown in this region is characterized by a clean and balanced flavor. The high altitude, rich soil, and adequate rainfall combine to produce the high-quality specialty coffee that is representative of El Salvador.
The area around Santa Ana Volcano has an excellent microclimate, influenced by the fertile volcanic soil and the Pacific Ocean. The soil, which contains a lot of volcanic ash, is rich in minerals and has good drainage, and the fallen leaves of shade trees turn into humus, further improving the soil environment.
The coffee grown in this region is characterized by a clean and balanced flavor. The high altitude, rich soil, and adequate rainfall combine to produce the high-quality specialty coffee that is representative of El Salvador.
Quality achieved only from a small 3.5 hectare farm
San Jose Farm is a small farm of just 3.5 hectares, but its small size is its greatest strength.
Farm owner Juan Carlos Gregg inherited the farm from his grandfather. He has inherited the pride, responsibility, and passion for quality that his grandfather valued. As a Manabu himself, he takes advantage of the characteristics of a small farm to provide meticulous care throughout the year, like garden maintenance.
Quality control is carried out by an experienced cultivation team led by CafeCate's Agricultural Engineer Rodrigo Giamatti, who ensures optimal management throughout the year, tending the trees in the rainy season and harvesting in the dry season.
Juan Carlos Gregg is a firm believer in using innovative techniques to increase yield while maintaining high quality. He also believes that this success is only possible with the cooperation of his workers, and is committed to improving their quality of life by providing them with annual leave, good wages, and health insurance.
As a young producer, he is proud of the great legacy he inherited from his grandfather and strives to achieve even greater heights, which is clearly reflected in the quality of San Jose Farm's coffee.
Farm owner Juan Carlos Gregg inherited the farm from his grandfather. He has inherited the pride, responsibility, and passion for quality that his grandfather valued. As a Manabu himself, he takes advantage of the characteristics of a small farm to provide meticulous care throughout the year, like garden maintenance.
Quality control is carried out by an experienced cultivation team led by CafeCate's Agricultural Engineer Rodrigo Giamatti, who ensures optimal management throughout the year, tending the trees in the rainy season and harvesting in the dry season.
Juan Carlos Gregg is a firm believer in using innovative techniques to increase yield while maintaining high quality. He also believes that this success is only possible with the cooperation of his workers, and is committed to improving their quality of life by providing them with annual leave, good wages, and health insurance.
As a young producer, he is proud of the great legacy he inherited from his grandfather and strives to achieve even greater heights, which is clearly reflected in the quality of San Jose Farm's coffee.
Salvadoran tradition: Red Bourbon
The San Jose Farm grows Red Bourbon , a variety traditionally grown in El Salvador that boasts high cup quality.
Bourbon is one of the two major varieties of Arabica, and is said to be the descendant of a single tree that was brought from Yemen to the French island of Reunion (formerly Bourbon Island) in the early 18th century and successfully cultivated there. After being brought to Brazil in the mid-19th century, it has been widely cultivated in Central and South America.
Bourbon variety is characterized by its small, flavorful coffee cherries. Its appeal lies in its moderate acidity, fruity aroma and sweetness, rich body, and mellow, sweet taste. The beans are beautifully roasted and have a uniform color, and when you drink them, you can taste their elegant sweetness.
However, Bourbon variety has drawbacks, such as being susceptible to disease and having low yields. Since the 1980s, many coffee-producing countries in Central and South America have been replanting with more productive varieties. In El Salvador, the civil war in the 1980s prevented replanting, and as a result, the traditional Bourbon variety remained. Although Bourbon variety is now rare worldwide, it accounts for over 60% of El Salvador's production and is an important variety that shapes the individuality of El Salvadoran coffee.
Bourbon is one of the two major varieties of Arabica, and is said to be the descendant of a single tree that was brought from Yemen to the French island of Reunion (formerly Bourbon Island) in the early 18th century and successfully cultivated there. After being brought to Brazil in the mid-19th century, it has been widely cultivated in Central and South America.
Bourbon variety is characterized by its small, flavorful coffee cherries. Its appeal lies in its moderate acidity, fruity aroma and sweetness, rich body, and mellow, sweet taste. The beans are beautifully roasted and have a uniform color, and when you drink them, you can taste their elegant sweetness.
However, Bourbon variety has drawbacks, such as being susceptible to disease and having low yields. Since the 1980s, many coffee-producing countries in Central and South America have been replanting with more productive varieties. In El Salvador, the civil war in the 1980s prevented replanting, and as a result, the traditional Bourbon variety remained. Although Bourbon variety is now rare worldwide, it accounts for over 60% of El Salvador's production and is an important variety that shapes the individuality of El Salvadoran coffee.
Freewash and Honey, two refining methods
At San Jose Farm, we use two processing methods to finish our coffee: free washed and honey processed.
In El Salvador, washed coffee is the mainstream processing method. After the harvested coffee cherries are sorted, they are processed in the following order: pulp removal, mucilage removal, washing, and drying. Compared to the natural process, the drying time is shorter, and the coffee is characterized by a clean, clear taste.
The honey process is a popular refining method in Central and South America, especially Costa Rica. After removing the pulp, the beans are dried while leaving some of the mucilage (the sticky substance that covers the coffee beans) intact, resulting in a natural, mellow sweetness similar to honey.
These two processing methods allow San Jose Farm's Red Bourbon to be enjoyed as coffees with different characteristics.
The tartness of orange and lime, the sweetness of dark chocolate. A rich and balanced flavor that changes depending on the roasting level. San José Farm's Red Bourbon is a carefully crafted cup born from Salvadoran tradition, innovation, and the passion of its growers.
In El Salvador, washed coffee is the mainstream processing method. After the harvested coffee cherries are sorted, they are processed in the following order: pulp removal, mucilage removal, washing, and drying. Compared to the natural process, the drying time is shorter, and the coffee is characterized by a clean, clear taste.
The honey process is a popular refining method in Central and South America, especially Costa Rica. After removing the pulp, the beans are dried while leaving some of the mucilage (the sticky substance that covers the coffee beans) intact, resulting in a natural, mellow sweetness similar to honey.
These two processing methods allow San Jose Farm's Red Bourbon to be enjoyed as coffees with different characteristics.
The tartness of orange and lime, the sweetness of dark chocolate. A rich and balanced flavor that changes depending on the roasting level. San José Farm's Red Bourbon is a carefully crafted cup born from Salvadoran tradition, innovation, and the passion of its growers.
For the time being, this brand will only be available at roast events.
Be sure to check out Tanaka Yoshiya and SHOMA ISHIHARA 's roast event on the app.
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