Experience the smooth and rich flavor of El Salvador - SHG EP - Finca Vista Hermosa coffee beans from the Apaneca-Ilamatepec Mountain Range. Grown in the town of Ahuachapan, Concepcion de Ataco, these beans are carefully tended to by owner José Enrique Gutierrez. The Caturra variety, grown at an altitude of 1100 masl, is processed using the anaerobic natural method, resulting in a delicious cupping score of 86. Certified by RFA, these coffee beans offer a unique taste profile with notes of dark chocolate, lemon, dried fruit, and pineapple. Enjoy a premium coffee experience with El Salvador - SHG EP - Finca Vista Hermosa.
El Salvador - SHG EP - Finca Vista Hermosa
José Gutierrez is a third-generation coffee producer whose passion for coffee cultivation brought him back to coffee nearly 25 years after his family stopped producing coffee in the 1980s. In 2005, José, inspired by the growing interest in specialty coffee and higher quality, returned to coffee production with great excitement.
Today, José continues to focus on producing high-quality coffee on his farm in the Apaneca-Illamatepec mountain range. Fertile clay soils and environment-focused agriculture support José’s passion for specialty coffee.
Cultivation
Coffee at Finca Vista Hermosa is grown in shade provided by native tree species. Shade trees also double as habitats for native species of birds and other local fauna. The 6-month dry season helps trees concentrate sugars in their cherry.
José’ is dedicated to preserving the environment by using sustainable farming practices. The farm uses a holistic ecological system that combines a knowledge of microbiology with plant nutrition. José's practices combine scientific know-how with age-old farming wisdom to nurture and protect his coffee from diseases and pests.
Harvest & Post-Harvest
Pickers selectively handpick ripe cherry. José has developed long-lasting relationships with his pickers, many of whom return year after year to harvest cherry at Finca Vista Hermosa. These relationships help José hire and train skilled pickers who pick ripe cherry more efficiently.
Once harvested, cherry is placed in sealed containers and left to ferment anaerobically. Then, cherry is laid on a patio to sundry for 14 to 20 days. For the first few days, drying cherry is moved every 20 to 30 minutes. Throughout the entire drying process, cherry is raked frequently to ensure even drying. Dried cherry is rested and then transported to Beneficio El Carmen, a dry mill in Concepcion de Ataco, Ahuachapan. In total, coffee rests 60 to 150 days between the time it finishes drying and export.
