89.16

Overview:

Ernesto belong to the fourth generation of coffee farmers in the family after that your father death in 1995 and began to understand the world of coffee. In 2000 upon completion of university studies had the opportunity to start working on the coffee industry which passionate him about our Grano de Oro and this is an important part in his life and has given to Ernesto the opportunity to apply to our coffees the knowledge and experience acquired in different events such as the Cup of Excellence, Auction Q, Q Grader Star Cupper, organized by SCAA and CQI. Los Andes farm is 1 hour from the City of Santa Ana, at an average altitude of 1720 m in the Canton of Palo Campana, is located in the heart of the volcano known as Ilamatepec and surrounded by the National Park Los Andes, which honors the name of the farm, Ernesto thinks all farmers of the area are very fortunate to have a micro climate, unique flora and fauna and specially to be surrounded in the area by dense forests of Cypress and Pines owned by The National Park Los Andes that create a natural barrier and help generate optimal conditions or Terrua of the area, which are the relationship of three very specific variants Land, Climate and labor hands, and all of them transferred directly into the cup of coffee. Ernesto bought Los Andes farm three years ago, its coffee has an average age of 45 years, 35% is grown with the variety Kenya possibly SL-28 and 65% Red Bourbón, in his first visit the property Ernesto was impressed, happy and love to see that 35% had this variety very peculiar that people called Kenya, which according to locals discuss was introduced by Family De Sola for some 40-45 years ago around the National Park Los Andes, he can’t confirm that, but the physical characteristics of the plant, as well as the organoleptic characteristics of grain and its cup, according to some connoisseurs of coffee are similar to the same cultivated in Kenya called SL-28, in 2007 Ernesto decided to start a reforestation plan in his farms with the varieties kenya, Red and Orange Bourbón with similar percentages for exploiting the benefits of these three excellent varieties. For that crop he try to further improve the process of gathering and wet, applying strict quality control, coffee was only picking cherries harvested at their optimal maturity, two manual selections were made to remove any imperfections or damage grain before being pulped, the coffee berries moved to San Carlos farm where the pulping process was made, which begins immediately after the coffee is received, then the scroll is moved to stacks of fermentation which lasts for about 16 hours or until its ideal point of fermentation, then the scroll is washed with clean fresh water to loosen the mucus, this year we implemented the use of African drying beds or Perihuelas drying coffee until obtain a 11.00% moisture, then the coffee is stored in the cellars of the estate, with this we ensure to maintain the quality of the coffee. 2010 has been very special to Ernesto, again he have managed to win the COE 2010 this time 5th place in the COE 2010 with Los Andes, 2nd Place in the 2010 Roster Choice and with Alaska Farm and 2nd place at the Salvadoran Barista Championship in 2010 with Los Andes farm, this was possible only with the blessing of God and the efforts of all those who have worked very hard on the farms, which motivates them to further improve the quality of our coffee each year.

Other Statistics:

Location: Santa Ana
Coffee varieties: Kenya and Red Bourbón
Type of Shade: Pepeto Peludo, Pinos y Cipres
Average Annual Rainfall: 2200 mm
Average Temperature: 15°C
Type of Soil: Sandy Loam
Annual Production: 80-90 qq Oro
Mill and company where lot was process: San Carlos

GPS Coordinates:

Latitude: 13°8661.79N
Longitude: 89°6124.16O