Bright and syrupy orange like character in this balanced lot by the Alvarez family.

Another great example of innovating processing from the Alvarez family in El Salvador.

We were drawn to a bright, juicy acidity and a unique, syrupy character. We worked with a natural lot from this farm a few years ago before the family started experimenting with anaerobic methods of processing.

I'ts been fascinating to see the progression in quality here and we hope you enjoy.


Producers Notes

This lot comes from the northern slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, in the municipality of Nejapa, Department of San Salvador. The estate has been in the family since 1880 after being bought by Dr. Emilio Alvarez Lalinde when the family migrated to El Salvador from Colombia bringing with them their ancestral knowledge in coffee production.

The estate is now run by the Alvares Gallardo family who took over in 1992 bringing a new passion and dedication to the farm working hard to achieve RFA certification as well as improving all aspects of the estate. The estate is made up of 90 hectares of coffee producing land and 5 hectares of natural forest allowing the wildlife to flourish. Starting at 1070 masl the farm is a long thin strip which climbs up to 1800 masl producing 3000 bags annually.

The Estate has also re introduced the old practice of agobia cutting and growing which has significantly helped to improve yield where the trees are bent over and tied to the ground to keep producing whilst new shoots grow vertically. There is a strong family and social aspect to the El Cipres Estate as the Family works hard to ensure all workers are treated with respect and dignity. There is a permanent staff who live on the farm whose food is subsidised all year round. In the houses they have also provided new efficient reduced smoke cooking stoves as well using volcanic stones as a filter of waste water to reduce pollutants reaching the soils.

The coffee is delivered to the El Borbollon mill where it is floated and separated the coffee is then placed submerged in a sealed container for 24 hours before then being removed and cleaned. From here it is then placed onto raised beds left for 1 day before then being turned regularly every hour to ensure an even drying down to 11%. The anaerobic process encourages a more pronounced acidity but still with the body and flavour of a natural.

Production Data

Produced by Alvarez family

Region - San Salvador, El Salvador

Grown at 1100 - 1800 masl

Varietal - Red Bourbon

Harvest - December 2021

Process - Anaerobic natural

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.