Roast Type: Omni Roast
Flavour Notes: Spiced Rum, Pineapple, Dark Honey
Origin: Cerro El Aguila, Santa Ana (Apaneca-Ilamatepec Mountain Range), El Salvador
Producer: Rodolfo Ruffatti Batlle
Farm: Finca El Salvador
Processing: 48 hour Maceration Natural
Altitude: 1500 - 1640m
Originally from Turin, Italy, the Ruffatti family moved to El Salvador and began a life planting and producing coffee. Their farm, Finca El Salvador (FES) has now been in the family for five generations.
FINCA EL SALVADOR
Rodolfo Ruffatti Batlle is a producer and exporter of high quality El Salvadorian coffees, sharing coffees from farms belonging to both his family and other producers throughout the Santa Ana/Apaneca region.
Finca El Salvador (FES) is located in Cerro El Aguila, which lies in Santa Ana, in the Apaneca -Ilamatepec Mountain Range in the north-east of El Salvador. Having placed 10th in the Cup of Excellence (CoE) auction program in 2015, the farm has gained a reputation for producing clean, sweet and versatile coffees that demonstrate the potential of one of Central America's most underestimated coffee producing countries.
VARIETAL & PROCESSING
Salvador Portillo was one of the key figures in the discovery of the Pacas varietal, and his work was significant in creating a new varietal named 'Portillo'. His work included decades of experimentation, including cross-pollination and isolation of the highest yielding and most successful coffee trees.
Once satisfied with his variety, Salvador gave the Ruffati family farm and FES several seeds to plant. The Portillo trees at FES are now in their 3rd generation, and Rodolfo and his team continue selective breeding with the most successful trees to this day.
This lot was processed using a 48 hour maceration process, which intensifies flavours and aromas of fruit, spiced rum and honey. The result is a coffee that is incredibly sweet, versatile for multiple brewing methods, and that has a bit of a wild side to it.