El Pepeton - Red Cherry
Tasting Notes: Orange, Fig and a Dark Chocolate finish
Cup Score: 85
Altitude: 1070-1800 MASL
El Cipres estate is located on the north slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, in the municipality of Nejapa, department of San Salvador. The estate has been in the family since 1880 after being bought by Dr. Emilio Alvarez Lalinde when the family migrated to El Salvador from Colombia bringing with them an ancestry & knowledge in coffee production.
It is now run by the Alvares Gallardo family who took over in 1992 bringing a new passion and dedication to the farm working hard to achieve RFA (Rainforest Alliance) certification.
The estate is made up of 90 Hectares of coffee producing land and 5 hectares of natural forest allowing the wildlife to flourish. Starting at 1070 masl the farm is a long thin strip which climbs up to 1800 masl producing 3000 bags annually. The estate has also re-introduced the old practice of agobia cutting and growing which has significantly helped to improve yield.
There is a strong family and social aspect to the El Cipres Estate as well as being RFA certified the family works hard to ensure all workers are treated with respect and dignity. There is a permanent staff who live on the farm whose food is subsidized all year round. During the picking season the workers also receive meals & coffee each day as well as a nutritional drink every other day to help promote worker health.
The farm also supports the local school which neighbours the farm subsiding the teaching assistant at the school. They have also helped with the supply of a computer and as well as provide sporting clothes for the games classes.
The cherry is delivered from the farm where it is then floated in water and separated to ensure only ripe cherries are used. Once ready, the cherry is moved to the patio, usually late in the day so they lose the initial moisture without ‘heat shock’ from the strong afternoon sun. They are then left for 48hrs to settle and not raked to prevent the skin of the cherry being damaged whilst soft. The coffee is turned every 45 minutes – 1 hour on the patio until it reaches moisture of 11%. Usually the drying on the patio will take between 10-14 days. Here it is then left to rest in bags in grain pro to settle for 30 days before being hulled ready for shipment.
Information provided by Falcon Coffees