ABOUT THIS COFFEE

Utilizing Anaerobic Natural processing methods, second-generation owner, Jose Enrique Gutierrez, produces an excellent cup that’s fruity and sweet with notes of chocolate and stone fruit.

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.

Finca Las Llantas is named for the car tires placed at the entrance, which serve as chairs where visitors can take in a spectacular view.

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.

CULTIVATION

As he purchased each new farm, Jose renovated the farms and installed integrated farming systems that focused on sustainable, high quality production.

Finca La Llantas sits a 1,200 meters above sea level in the Apaneca-Ilamatepec mountain range. Coffee is shaded by Inga trees.

Jose encourages workers to plant beans between coffee rows. Beans provide additional food for employees and their families and fix nitrogen in the soil.

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 in the 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 frequently to ensure even drying. It takes approximately 30 to 32 days for cherry to dry.

ABOUT SARCHIMOR

Sarchimor is a ‘family’ of varieties that are hybrids of a coffee leaf rust (CLR) resistant hybrid from Timor-Leste and Villa Sarchi (a natural Bourbon mutation, like Caturra and Pacas). Sarchimor is a good mix of the flavor profile from Bourbon (via Villa Sarchi, a close genetic relative to Bourbon) and the resilience of the disease-resistant hybrid from Timor-Leste. There are several well-known Sarchimor varieties, including Marsellesa and Parainema.