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El Salvador Finca Colomba Mario Valiente Bourbon Anaerobic Natural
$9.15 - $313.99
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Country: El Salvador
Region: Chalchuapa, Santa Ana Department
Farm: Finca Colomba
Farmer/Grower: Mario Valiente / José “Fofo” Adolfo
Variety: Bourbon
Processing: Anaerobic Natural
Altitude: 1500 m.a.s.l.
Humidity: 10.5%
Density: 1.13 g/ml
Harvest Date: February, 2022
Arrival Date: October, 2022
Grade: SHG
Marks: 009-0334-0003-05
SCA Cupping Score: 86.00
- Fragrance of blackberry and cherry with a sweet vanilla aroma. Intense flavors of dark fruits and milk chocolate with a clean aftertaste of pear and sweet floral notes. Mild orange acidity with a heavy body and creamy mouthfeel.
- This coffee offers big and juicy fruit flavors with a mild citrus acidity. Roasting at the darker end of a light roast will complement these fruit notes without muting the balanced acidity too much. Roasting medium to medium-dark will result in more cooked-fruit notes with a muted acidity and very heavy body.
Don Mario Vaiente has developed a unique processing technique
that really shows in the cup!
Cherries are then added to steel tanks where they are fermented for approximately 36 hours. During this time, CO2 pressure is built up inside the tank from the fermentation process. The highly acidic “honey water” is periodically removed to keep the pH in check and avoid over fermentation. After completing this anaerobic fermentation, the cherries are laid out to dry on raised beds with shade cover to slow the final drying process.
Finca Colomba has been in the Adolfo family for 3 generations. In 1949, Adolfo McEntee inherited two properties from his family in the Cordillera de Llamatepec, on the slopes of the Santa Ana Volcano. At this time, Don Adolfo began planting Bourbon coffee trees at Finca Colomba and Finca San Francisco. Don Adolfo’s son, José Adolfo MCentee Batlle inherited the farms and continued the legacy before passing down to his son “Fofo”
After having been kidnapped twice during the civil war throughout the country, José Adolfo emigrated to Miami with his son and left the management of the farm to Mario Valiente, owner of Finca Calera. In 2014, Mario Valiente built Colomba’s dry mill so the farm has direct control over every step of the process from farm to export. Great care is taken preparing each coffee for exporting and 10 women, who are heads of their households, oversee the final quality check through manual sorting.
Finca Colomba grows Yellow Caturra, Red Caturra, Sanpacho, Gesha, Pacas, Cuscatleco, Red Bourbon, Pink Bourbon and some Kenyan varieties were recently planted.
The rich volcanic soil and elevations over 1,500 meters above sea level, come together for ideal growing conditions.
Mario Valiente implements multiple processing methods at the wet mill including carbonic macerated and anaerobic fermented naturals, traditional naturals, honey, fully washed, semi-washed and more. Each process is tasted and stored according to the cupping result.
The farm permanently employs 80 people and up to 210 people from nearby towns during the picking season. Aware of the need in the surrounding communities, Finca Colomba supports schools in the area, hosts medical conferences to provide accessible healthcare and distributes toys to children during the Christmas season.