EL SALVADOR | FINCA LA FANY - NATURAL
CURRENT ROAST | MARCH 31, 2024
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Farm Name | Finca La Fany
Farm Owner/Producer | Rafael Enrique Silva Hoff & Carmen Elena Silva
Region | Apaneca-Illamatepec Mountain Range
Micro-Region | Apaneca, Ahuachapán
Type of Soil | Clay Loam Soil
Varietal | Red Bourbon
Growing altitude | 1450 – 1550 masl
Harvesting Period | November 2020 to February 2021
Processing Method | Anaerobic Fermentation Natural
Drying Methods | Sun-dried in patios and raised beds
Sourcing | Tim Melano @Triple Coffee
Notes | plum, raspberry, blackberry, dark chocolate, dried fig
Roast level | Light
In February 2021 our friend Tim Melano travelled to El Salvador to search for the local coffee jewels. We’re excited to share one of the most explosive and clean anaerobic natural cups with you by a legend Rafael Silva of Finca La Fany.
300g / 10.6oz
Our packaging is 100% recyclable.
Anaerobic natural from Rafael Silva of Finca La Fany in Ahuachapán, El Salvador.
All coffee at La Fany is hand-picked and processed at the Silvas mill, 'Beneficio San Pedro'. Having their own mill enables the Silva's to manage the processing and quality control much more tightly than most El Salvadorian farmers. All coffee is separated by picking date, variety, and lot and carefully cupped to maximize quality.
The coffee cherries were pulped on arrival at Beneficio San Pedro to remove some of the fruit on the outside of the coffee parchment and then they were dried on raised beds in a greenhouse, with workers employed to turn the beans regularly to ensure that the coffee does not over ferment and dries evenly.
The Silvas are very committed to the environment. Initiatives include recycling the coffee pulp and using earthworms to process it to create 'vermicompost' that is used to fertilize the trees. The coffee trees are protected from direct sunlight by native trees which also help to create a thick floor covering of organic material which helps to conserve soil moisture and avoid erosion. In addition, the Silvas work hard to avoid erosion by planting natural barriers and drilling holes to improve drainage and minimize flooding. There are reservoirs all around the plantation to collect rain, especially during the wet season, and sustain the farm during the dry.