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El Salvador Finca Colomba Oro Tinto Robusta Especial Honey
$5.00 - $300.00
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Country: El Salvador
Region: Los Naranjos, Ilamatepec, Santa Ana Department
Farm: Finca Colomba
Coordinates: 13° 55' 47.672" N 89° 40' 10.7184" W
Farmer/Grower: Mario Valiente / José “Fofo” Adolfo
Variety: Robusta
Processing: Semi Wash
Altitude: 1500 m.a.s.l.
Marks: 009-0334-0004-02
Reference ID: HA-25237-02
Humidity: Coming Soon
Density: Coming Soon
Harvest Date: March, 2025
Arrival Date: August, 2025
SCI Cupping Score: 82.75
- Fragrance and aroma of cooked raspberry and cherry cordial. Cup is full of dried fruit sweetness and a boozy cherry cordial flavor. Sweet malty flavors and dark chocolate accent the mild orange citrus acidity. Body is heavy with a creamy mouthfeel.
- Robustas are inherently more bitter and have an acidity that can be a bit harsh. At a lighter roast, Robusta will taste more like a dark roast due to the fact that the coffee starts with more chlorogynic acid than Arabica. Robustas work great in dark roasts, but may be best suited to using a post roast blend. In a post roast blend, you can roast the Robusta to a light-medium roast level and have the flavors match your darker roasted Arabica. You can read more about roasting this coffee in our full Roast Approach: Robusta here.
Robusta coffee can easily contain at least twice the amount of caffeine as Arabica
along with less sugars and more bitterness. This is the first year Hacea Coffee Source has purchased robusta coffee, and we have done so in an effort to support a long-term experiment of Robusta production at Finca Colomba.
This Robusta is an experimental lot from Don Mario
who is looking into diversifying varieties due to pressures being caused by climate change. Finca Colomba also grows Yellow Caturra, Red Caturra, Sanpacho, Gesha, Pacas, Cuscatleco, Red Bourbon, Pink Bourbon and some more recently planted Kenyan varietals.
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.