Країна: El Salvador
Висота вирощування: 1,200 meters above sea level
Період збору врожаю: October – March
Обробка: Anaerobic Natural
ABOUT THIS COFFEE
This Red Icatu Anaerobic Natural from Finca El Limo is the natural product of knowledge amassed over time. This knowledge – and the drive to innovate – has been passed down to 2nd generation coffee producer Jose Enrique Gutierrez, who applies it to producing high-quality specialty lots like this one.
Second-generation coffee producer, Jose Enrique Gutierrez is dedicated to producing high-quality coffees in a sustainable manner. His family produced coffee in the eastern region of El Salvador but left due to low coffee prices and a civil war in the 1980s. Nevertheless, coffee is Jose’s passion and, when he purchased his first farm in 2007, he did so with a specialty mindset.
Jose mixes traditional agronomic knowledge with his own ideas for more sustainable practices. The specialty industry provided a stable price that, with his quality production, enabled him to increase his land and purchase additional farms. Today, all of his farms, San Jose, El Limo, Las Brisas, El Horno and Los Cocos are focused on specialty production.
As he purchased each new farm, Jose renovated the farms and installed integrated farming systems that focused on sustainable, high-quality production.
Finca El Limo, sits at 1,200 meters above sea level in the Apaneca-Ilamatepec mountain range.
HARVEST & POST-HARVEST
Cherry is handpicked at peak ripeness and delivered to the on-farm wet mill. At intake, workers visually hand sort cherry to remove any damaged, underripe or overripe cherry. Cherry is placed in airtight bags and sealed to ferment for 68 to 72 hours. Bags are kept under shade to control fermentation.
Following fermentation, cherry is transported to the El Carmen mill in Ataco to sundry on raised beds. Workers at the mill turn cherry to frequently to ensure even drying. It takes approximately 30 to 32 days for cherry to dry.
Icatú was developed in Brazil by Instituto Agronômico de Campinas (IAC) and has been widely selected for its high production and good disease resistance. It was developed by crossing Robusta and Yellow Bourbon, and then crossing the offspring with Mundo Novo. The IAC released Icatú in 1993.