{"product_id":"el-salvador-emilio-lopez-caturra-natural-filter-1","title":"El Salvador Emilio Lopez Caturra Natural   FILTER","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e: El Salvador\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRegion\u003c\/strong\u003e: Santa Ana\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAltitude\u003c\/strong\u003e: 1500 - 1550 meters above sea level\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFarm\u003c\/strong\u003e: Chalchuapa, La Cumbre\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFarm Size\u003c\/strong\u003e\u003cspan\u003e: 70 hectares\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOwner\u003c\/strong\u003e: Emilio Lopez and Jose Roberto Santamaria\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVariety\u003c\/strong\u003e: Caturra\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eProcess\u003c\/strong\u003e: Natural\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTasting Notes\u003c\/strong\u003e: Sweet and syrupy with notes of melon, red apple and chocolate.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eLa Cumbre (the top) is the highest section of Finca El Manzano, where the best of Emilio’s coffees are found. \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eEstablished in 1872, Finca El Manzano has remained under the stewardship of the López Díaz family for an impressive span of seven generations. In 2005, Emilio López Díaz undertook an expansion of El Manzano by erecting a processing mill, thereby affording him precise control over every facet of production. This visionary move also witnessed the introduction of unconventional varieties, such as SL-34 and Geisha, which were previously absent in the Salvadoran coffee landscape.\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":160,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eAs a testament to these enhancements, Emilio's Geisha took both 1st and 2nd positions during the 2018 Cup of Excellence competition—an unprecedented feat. The diligence exhibited by Emilio and his team in El Manzano's processing operations is evident. Each delivery of cherry undergoes rigorous assessment based on its sugar content prior to acceptance. This data subsequently guides the determination of optimal drying periods, ensuring uniform quality among daily lots and a consistently remarkable cup profile.\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":160,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDon’t be fooled by El Salvador’s small size. It was once the 4th largest coffee producer worldwide and continues to produce high quality lots. The country is known for its great cupping varieties, such as Bourbon and Pacamara. In fact, two beloved, frequently high-scoring varieties—Pacas and Pacamara— originated in El Salvador. \u003c\/p\u003e\n\u003cp\u003eUnlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee. \u003c\/p\u003e\n\u003cp\u003eThough coffee output in the country has been declining for over two decades – exacerbated by the CLR crisis – the approach to coffee production has changed from volume- to quality-driven. A new generation of coffee producers has sprouted around the country with a new vision and approach to production. Many of this generation are experimenting with processing and varietals.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250 grams","offer_id":52426621157669,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":true}],"url":"https:\/\/www.theroastcollective.com\/products\/el-salvador-emilio-lopez-caturra-natural-filter-1","provider":"The Roast Collective","version":"1.0","type":"link"}