the flavor profile
Apaneca
REGION:
El Salvador
Country:
Santa Letica
Producer:
Natural
Processing:
85+
SCA score:
Medium
ACIDITY:
Bourbon
VARIETY:
1620 - 1730
ALTITUDE:
about EL SALVADOR COFFEE
In 1865, Francisco Menendez Valdivieso, inherited the land of what today is known as Santa Leticia Farm, name after his daughter.
The following generations continued the tradition: Leticia and her husband Higinio, their son Dr. Ricardo Valdivieso Menendez and wife Elena, their sons, Ricardo and Mauricio Valdivieso.
It was in 1964 when Ricardo Valdivieso Oriani came back to El Salvador, having left the country when he was only 6 years old. He immediately fell in love with the farm and that same year he met Patricia, married her, and together with their daughters Patricia and Monica, and their husbands Roberto Gallardo and Jose Roberto Santamaria, they continue the long standing tradition of excellence in coffee.4th-Generation farmer Ricardo Valdivieso Oriani grows these trees of the bourbon varietal at altitudes of 1200-1800 masl.
The following generations continued the tradition: Leticia and her husband Higinio, their son Dr. Ricardo Valdivieso Menendez and wife Elena, their sons, Ricardo and Mauricio Valdivieso.
It was in 1964 when Ricardo Valdivieso Oriani came back to El Salvador, having left the country when he was only 6 years old. He immediately fell in love with the farm and that same year he met Patricia, married her, and together with their daughters Patricia and Monica, and their husbands Roberto Gallardo and Jose Roberto Santamaria, they continue the long standing tradition of excellence in coffee.4th-Generation farmer Ricardo Valdivieso Oriani grows these trees of the bourbon varietal at altitudes of 1200-1800 masl.
The coffee is then naturally processed, whereby ripe cherries are dried on raised African beds in partial shade for an average of 22 days.
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