Vicente Diaz's farm, in the north west of El Salvador, is on the site of huge landslide that happened many years ago. All the locals knew where the farm was as soon as that was mentioned so Vicente decided to call his farm, El Derrumbo, meaning collapse in Spanish!
Vicente oversees all day-to-day aspects of the coffee farm and hires in more help from the local community during harvest time to help with the picking. This has been key since he moved to producing speciality grade coffee five years ago, after thirteen years of only producing commodity grade coffee. This move has allowed him to reinvest in his farm and improve his family's lifestyle.
For this washed coffee, the coffee cherries were pulped the same day as picking, before they were dry fermented for about 14 hours. The beans were then dried for 20 to 25 days on raised beds in the shade.
This coffee has bags of stone fruit flavours bursting through form the first sip. These are backed up with a mouth watering orange like acidity and a sweetness follows, that reminds us of honey. A classic delicious El Salvador pacamara!
