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Finca La Fany

– By John Ryan Ting

unripe cherries waiting to mature

Some of you may have already noticed that we have a new coffee on the shelves. A coffee that gives you a juicy mouthfeel, notes of cane sugar, sweetness of oranges and honey, clean lingering finish.

Majority of El Salvador’s total coffee production is of the bourbon varietal, one of the most desired coffee varietals. It is harder to grow, more susceptible to disease and provides a lower yield than some other varietals, but it also produces some of the finest coffee in the world .This coffee is 100% Red Bourbon and is an example of one of El Salvador’s finest coffees. This shade grown coffee is exceptionally creamy and sweet. The cup leaves a mouth full of creamy caramel.

Baskets of Fully Ripe Cherries

Finca La Fany located in the altitudes of 1400- 1600 meters above sea level. Within the Department of Ahuachapán and in the municipality of Apaneca Ilamatepec Mountains region which translates to ‘River of Winds’; and this is by no coincidence! The winds in this region are very strong, so very tall Copalchi trees have been planted in a grid or waffle like shape to protect the coffee trees from strong winds.

 
Finca La Fany has been producing coffee in El Salvador since 1870, and has belonged to the same family from generation to generation. Situated on the Santa Ana Volcano, the farm provides work for 24 families in the community in a biological corridor that stretches for 28 hectares from Mexico to Panama and is full of Bourbon and Pacamara coffees.

Fantastic view of the farm

Rafael and his wife Carmen Da Silva have been running the farm for the last ten years, and are the fifth generation of their family to be producing coffee. Rafael is a keen agronomist and takes great care in looking after the farm.

Only just recently, the Da Silva’s installed a wet mill on their property which now gives them much greater control over the coffee from harvest through to export; a very exciting development.

Beautiful and delicate when brewed as a pour-over, sweet and creamy when enjoyed as an espresso.

 
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Categories: Uncategorized
  1. Adnan
    August 10, 2011 at 4:11 pm

    Would love to this this coffee…is there a recommended brewing method to maximize on the qualities of the Finca La Fany?

    • us
      August 11, 2011 at 11:17 am

      Adnan, we simpy love this coffee on the V-60 pour-over. Displays clarity and intensity. Sweetness intensifies upon cooling. But if you like to pull it over the Espresso machine, i would suggest allowing the coffee to rest for at least 7 days after roasting. Flavours will be more pronounce from day 7 onwards.
      Hope this helps :)

      • Adnan
        August 11, 2011 at 1:20 pm

        Thank you! I’ll drop by one day for a bag and give it a try with both methods.

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