Juana Salvadora Barrientos had a remarkable taste profile in her coffee which was bursting with deep sweetness and all the spectra of delicate aromas but foremost accentuated red berries. A big credit to these attributes should be given to the Kenyan varieties on her farm. But It is seldom so accentuated as here, so the habitat (soil, micro-climate etc.) must also contribute a lot. Selective picking and post-harvest process also plays a part.
So my guess is that the main factors that makes Juana’s coffee stand out is the variety and habitat.
Juana’s very small production is harvested with the help of 8 family members and their farm is located at 1730 masl.
A neighboring farm is run by Ricardo Alvarez at a somewhat lower altitude of 1650 masl. His coffee also has a very complex and powerful taste profile, similar to Juana’s, but not as accentuated.
We named his farm Il Professor, because he is actually working as a teacher in the village. Since he is also a driving force in sharing knowledge about coffee farming in the area, the nickname is very appropriate.
Some trees where being harvested at our visit and I must say that Ricardo’s plantations have a very diverse plant life growing amid the coffee trees.
Pepetotrees are all over providing shadow and helping the coffee. (Pepetotrees fixes nitrogen to the soil, and don´t compete on nutrients with coffee trees).
Then there are all the other trees and bushes, where I was only able to distinguish a very few- for example banana, orange and lemon. There is for sure other producers who have even more dense vegetation, but for me this was a dramatic experience.
All photos from El Salvador are available here on Flickr.
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