Origin: El Salvador
Estate: Tapantugusto Farm, Juayua, Sonsonate
Owner: Republica Cafetalera
Varieties: Red Bourbon
Preparation: EP (European Preparation)
Rainforest Alliance Score: 93.75%
Altitude: 1,250-1,470 m.a.s.l
Farm Size: 35 hectares
Tasting Notes: This specialty coffee has a lovely sweetness with chocolate notes and a soft acidity, Medium bodied with nice creamy orange notes.
Roasting Notes: A medium roast brings out the best in this coffee.
Have a look at this video to see the amazing work done by Republica Cafetalera.
El Salvador SHG Finca Tapantugusto - Red Bourbon RFA - Per Kg
Tapantugusto is a farm located at Juayua at the West Region in El Salvador. Tapantugusto is at one of the privileged areas for coffee development in the country.
“Tapantugusto” translates as "Region Full of Clouds." This coffee is fantastic quality partly due its high growing altitude. The farm has been managed & owned by Republica Cafetalera since 2007. They have maintained the variety as Bourbon as they believe in the unique quality that Bourbon brings.
This coffee is highly certified:
* RFA (Rainforest Alliance) standards that are intended to protect the environment and the rights of workers.
* SHG (Strictly High Grown) specifies that the coffee was grown at an altitude around 1350 meters. Coffee grown at a higher altitude and lower temperature produces a slower maturing fruit and a denser bean; which creates a more desirable specialty cup.
* EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
El Salvador is the smallest of the Central American nations, but don’t let its diminutive size fool you. It produces exceptional coffees to a consistently high standard. Mercanta regularly buys selected single varietals such as Orange/Pink Bourbon, Red Bourbon and Pacamara, and has strong, long-term relationships with many producers and mills in this small, coffee powerhouse.
The history of coffee in El Salvador is inextricably linked to the development of the nation, itself. Introduced in the late 1880’s, coffee quickly displaced indigo as the country’s chief export, and by the 1920s, coffee accounted for 90% of all El Salvador’s exports.
This substantial production was under the ownership of a small landed elite who possessed large swathes of land (by 1895 Pres. General Tomás Regalado, alone, had amassed more than 6,000 hectares!) and who were very much linked to the governance of El Salvador, which had negative and positive consequences for the development of the country. On the one hand, these leaders of the coffee economy (and the nation) heavily invested in internal infrastructure, such as roads, that benefited the coffee industry; on the other hand, those without land (which was most of the population of El Salvador) were largely omitted from the generated wealth.
By the 1970s, El Salvador was the world’s 4th largest producer of coffee; remarkable considering the size of the country. However, politics and overdependence on coffee for economic growth led to periodic struggles that culminated in a civil war lasting from 1979 through to 1992. This period and the aftermath of the war also saw the country engage in significant land reform and redistribution, which broke up many of the country’s large, traditional estates. Today, some 95% of the country’s producers grow coffee on fewer than 20 hectares, and no single person can own more than 245 hectares.
Unusual for Central America, approximately 60% of the coffee produced in El Salvador is Bourbon, characterised by an exceptionally clean, bright and sweet profile with strong citrus note. The country’s unusually high percentage of this renowned coffee varietal, however, is currently under threat from coffee leaf rust, whose impact on the country’s production has been sizable, resulting in a 20 percent drop in revenue from exports between 2011 and 2013.
Notably, El Salvador is also the birthplace of the Pacas and Pacamara varietals, the latter being a hybrid of the Pacas and Maragogype. The famous Pacamaras from El Salvador typically create a bigger body, with tropical fruits, syrupy mouthfeel alongside the citrus brightness and characteristic yellow grapefruit aftertaste.
95% of the coffee produced in El Salvador is shade grown and farmers’ passion and expertise combined with a skilled picking and milling workforce greatly contributes to the continued high quality of the country’s production. Furthermore, today, coffee producers are supported by the Consejo Salvadoreño Del Café which does great work in supporting and promoting El Salvadorian coffee, both domestically and overseas, and providing support for producers within the country. Through their work, there has been a tireless drive to stimulate export markets for the growers and to maintain and improve the quality of the coffee produced in El Salvador. As they say in El Salvador "Drink it and Smile!"