El Salvador – Lombardia – Mixed Processes

When you are following us for some time, you probably have heard of Rudolfo Rufatti Battle. For a number of years Rudolfo is the one supplying us with La Divina. Next to connecting roasters to farmers, he also has his own farms. This year we decided to go for one of his own coffees from Finca Lobardia. The farm used to be a cow farm but in the 70ies it is transformed into a coffee finca. Rudolfo is in in charge since the end of 2019 and introduced Agroforestry to the farm. This means he is aiming to create a poly culture of plants on the farm. This way you enrich the soil without exhausting the terroir. It allows coffee to grow under the shade of other trees and it keeps nutrients in the ground. For example he plants trees like Guanecaste, Cocobolo or Cycad, these trees indirectly take care of the enrichment of nitrogen in the soil but also make sure to give the coffee trees some shade. Next to this he also plants Cocoa and Hibuscus on his farm. Not just for the soil but also as an economical choice. This way he spreads his income through different harvest periods. Also taking in account that different plants will react better to climate circumstances than others, such as drought. This way he can spread the risk on the farm. This farm is a try-out farm where he tries out different processes and varieties to expand the flavours and enhance quality on many different levels.

The special thing about this coffee is the processing methods Rudolfo chose. He created a blend of different processing methods. This creates a full body with lots of sweetness and chocolate, but also prune and other dried fruits. This coffee contains mostly Natural but also Honey and Cherry Maceration. You probably know Natural (Drying the coffee seed in the cherry) and honey (opening the skin and then drying the coffee seed with the mucilage). However, maybe Cherry Macaration is a new thing for you. It means he puts the whole cherries in a large bassin to ferment, before drying it. This gives micro organisms extra time to create new flavours and aromes. Because of the combination of all 3 methods he made sure to create the flavour profile he aimed for at this farm.

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Notes: Bakers chocolate, nutty, caramel and prune
Farmer: Rudolfo Rufatti Battle
Variety: Bourbon, Sachimor, Catimor
Region: Santa Ana, Cerro Santa Lucia
Processing: Natural, Honey, Cherry maceration.
processing: Lombardia
Harvest: 2021
Altitude: 950-1000m
Mouthfeel: Full body

Filter: Start 4 days after roast
Espresso: Start 10 days after roast

Brew within six weeks of roasting

Weight 0.2 kg
Roast

Espresso, Filter

Weight

200 grams, 1000 grams

Grind

Beans, Espressomachine, Moka pot, V60, Aeropress, Chemex, Quick filter

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