El Salvador Dry Process Don Ricardo
Dry process characteristics that are fruited and sweet, aspects of stewed apple and pear, the rustic sweetness of palm sugar, fresh-cut cedar and walnut aroma, and bittersweet finish.
Region: Apaneca, Ahuachapán
Altitude: ~1800 masl
Processing: Dry Process (Natural)
Certification: Farm Gate
Ricardo Valdivieso Oriani and his family embarked on the rehabilitation of Finca Santa Leticia when they took over ownership in 1964. But the farm's roots go back more than 150 years. Finca Santa Leticia was the dream of his distant relative, Francisco Menedez Vadivieso, who inherited the land in 1865, immediately planting coffee on what would become a multi-generational endeavor. Ricardo is the 4th generation Valdivieso to farm this land, and it was in his stead that the original trees were replaced with new Bourbon plants. He is still growing Bourbon, along with Pacas, many of the shrubs grafted onto old rootstock from the coffee planted 58 years ago. Finca Santa Leticia is located in the Ahuachapán department of western El Salvador, in close proximity to the Guatemalan border. It's located in a part of the Ilamatepeque Mountain Chain that affords them high altitude, the farm maxing out at 1800 meters above sea level. This is a dry-processed coffee, meaning the coffee is dried with the cherry still intact. That extra barrier requires a much longer drying time than your typical wet-process coffee (where the fruit is removed before drying), taking anywhere from 3 to 4 weeks to dry completely. Ricardo dries his coffee on raised African drying beds that allow air to flow around the coffee evenly.
Description from Coffee Shrub.