+44 (0)20 7202 2620
close

El Salvador San Francisco soaked

Cupping notes

Excellent sweetness and soft brown fruit notes with raisin, honey and caramel. Gentle notes of mandarin and pine and a black tea floral note to balance. Soft flavours, syrupy mouthfeel with good clarity and complexity.

Description

Cerro Las Ranas is not only one of the more significant estates belonging to the JASAL group, but also a national forest reserve donated to National Forest Association of El Salvador. The farm belongs to Jose Antonio Salaverria. The JASAL group of farms are situated amongst the Apaneca Ilamatepec mountain range, part of the Cordelliera de Apeneca. This volcanic range runs through the Ahuachapán, Santa Ana, and Sonsonate departments in the west of El Salvador, and is where many of the Cup of Excellence producing farms are located.

The farm itself is part of a national forest reserve which, at its highest point has a lagoon that is home to thousands of frogs, which, at certain times of the year are to be found across the farm. So ubiquitous are these that the symbol for the Jasal group has become a frog, and the coffee name, ‘Ranas’, translates to English as frog, whilst ‘Cerro’ means mountain or hill. San Francisco is a demarkation within the farm often used as a separate farm in itself.

This coffee also contains the varietal referred to as HSF, an abbreviation for Hibrido de San Francisco, giving away the fact that this farm lent its name to the Bourbon x Pacas cross here discovered. Cup quality is very similar to Bourbon, but it has a slightly higher productivity and shows greater tolerance to rust, though is not completely resistant.

We’ve worked with Jasal over the years to develop many variations of processing through our Los Nogales project, and a consistent favourites have been the soaked and double soaked. We’ve also always favoured the San Francisco plot so are combining the two in this soaked offer.

Coffees are milled at the groups Benficio Las Cruces, located in nearby Santa Ana. Despite being a historic processing centre with over 100 years behind it, it has been regularly updated to and is currently renovated to contain wet and dry processing facilities, along with eco-friendly equipment, raised African beds, patios and mechanical driers. Soaked coffees are processed as washed – cherry is received, pulped with a demucilager that uses high pressure water to remove 98% of the pulp in 1-2 minutes and then the beans are submerged in tanks for 10 hours to develop. Any additional floaters not caught before can also be removed at this point. Once complete, the beans are taken to the patios for drying under the sun; this is usually 12-15 hours but of course is weather dependent.

See if it tastes as good as it sounds

Request a sample
Origin
Process
Fully washed
Altitude
1450+m
Harvest
December - March
SCA score
84.75
Varietal

Similar coffees

El Salvador Cerro Las Ranas

  • Cherry
  • Strawberry
SCA85
View

Peru Frontera San Ignacio

  • Fairtrade
  • Organic
  • Rainforest Alliance
  • Cherry
  • Chocolate
  • Lime
SCA83
View

El Salvador Los Nogales Project El Roble HSF Red Honey

  • Black tea
  • Caramel
  • Chocolate
  • Honey
  • Orange
  • Tangerine
SCA85
View

Related

Image for Pupusas or Baleadas? A tale of two grains, El Salvador and Honduras

Pupusas or Baleadas? A tale of two grains, El Salvador and Honduras

21 March 2019

After a 10 year absence, it felt good to touch down at San Salvador airport. Armed with some more grey hair, I was curious to see what had changed this end.

Read more
Image for El Salvador 2016

El Salvador 2016

30 April 2016

El Salvador is the smallest country in Central America with a total area of 21,040sqm. Its 22 volcanoes make its soil extremely rich in nutrients and this helps it to produce some amazing coffee, which is one of their mains export along with Sugar Cane.

Read more
Image for Full Circle Event

Full Circle Event

06 July 2018