The Caballeros farm was inherited from my mother, María del Carmen Posada, in 1988. It is located in La Palma Chalatenango. It´s already had a small portion of land cultivated with the Bourbón variety coffee; gradually he was growing increasingly and began to look for information about coffee in terms of varieties, maintenance, fertilizers, etc.
In recent years it has tried to increase the cultivated areas each year and improve crop assistance, making all processes on the farm, from getting the seed, transplanted into the bags and then to earth. Today we have 2.0 HA cultivated with Pacamara variety and 2.5 HA with Bourbón variety.
We also produce our own organic fertilizers in order to improve the soil and the bean´s quality, until the process of bringing the coffee, harvest, pulping, washing and drying; all steps have done into the farm. Drying process is performed on African beds because they are high soil and this allows better cleaning in the product. This is the complete process of coffee developed on the Caballeros farm.
|Alfonso Posada Ochoa
|Size (30kg boxes)
|El Salvador 2014
|peach, coconut, chocolate, vanilla, red apple, plum
|citric, complex, crispy, malic, well-structured
|mineral aftertaste, sweet and juicy aftertaste.Body: creamy, smooth, sticky
|Coffee Growing Area
|Auction Lot Size (lbs.)
|Axil Coffee Roasters