EL SALVADOR - ANGELINO LANDAVERDE

EL SALVADOR - ANGELINO LANDAVERDE

13.00

JOSE ANGELINO LANDAVERDE - FINCA EL CEDRO
PACAMARA VARIETY
COCOA / CITRUS / MELLOW ACIDITY / CLASSIC


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Angelino Landaverde owns a 4-hectare (~5.6 acre) farm that's planted with about 3,000 trees per manzana (~1,500 / acre) with primarily three different varieties: Gesha, Pacamara, and Pacas. The coffee is picked ripe and depulped right away before being fermented in open tanks for between 8–9 hours, then washed and laid on raised beds for around 14 days, depending on the climate. The coffee is moved and rotated every 15 minutes throughout the drying process for the first few days, until it becomes more stable, then it is rotated every 30 minutes or so for the duration.

Angelino’s farm was also newly planted with lemon and avocado trees for shade and biological/commercial diversity. The coffee-leaf rust is less of a threat lately as Angelino is combatting it very actively on his farm, and he's able to expand his land by a few manzanas every year to grow his production. The farm was inherited from Angelino's father, and through improvements every year and processing innovations, Angelino hopes to continue to improve his quality, as coffee is the main source of his family's livelihood.