Perched at 1,850 meters above sea level between two Salvadoran national parks, Fernando Lima’s Santa Elena farm benefits from an exceptional volcanic terroir, enriched by the ashes of the Ilamatepec volcano.
Santa Elena
Salvador - Apaneca - Santa Elena - Bourbon - Washed - Organic
BourbonWashed
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Coffee with a view on Salvadorian national parcs
In El Salvador, producer Fernando Lima owns a number of farms, including Santa Elena, where this batch of Bourbon comes from.
Located between Los Andes and Los Volcanes national parks, the farm is ideally situated to produce excellent quality coffee, at an altitude of 1850 metres. The soil here is volcanic, rich in nutrients and even more so since the Ilamatepec volcano erupted, dumping its ashes on the farm's soil.
Fernando has equipped himself with his own wetmill to supervise every stage of production, right up to the washing. This is carried out after 5 sorting passes, to ensure that only the best cherries are produced.
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- El Salvador
Origin
Region
Apaneca Ilamatepec Terroir
Ilamatepec - Fernando Lima
Producer
Species
Arabica Variety
Bourbon
Process
Washed
Drying
18 days drying beds
Packaging
30kg - Jute bags
Altitude
1850 Harvest period
January - April Type of harvest
Manual
The terroir Ilamatepec
Ilamatepec is the largest coffee-producing region in El Salvador, reaching altitudes of up to 2,400 metres. It is very well known for its quality coffee. It is probably where the first coffee tree was planted.
This chain of volcanoes, called the Apaneca-Ilamatepec mountain range, includes lots of craters (Ataco, Apaneca, Juayua, etc.) and one of the most active volcanoes in El Salvador, Ilamatepec, also known as Santa Ana.
Many local producers have won international competitions, the best represented varieties being Bourbon (64%) and Pacas (26%).
Meet Fernando Lima
A few words about Fernando Lima
Coffee is a passion that has been transmitted from father to son and daughter in the Lima family since 1870. Today, Fernando faces new challenges, such as climate change, which means adapting coffee growing while maintaining traditional varieties such as Bourbons. Fernando defines a good coffee producer as a manager who manages to make the constant improvement of his production, from seed to export, interact in a symbiotic way. He adds that it is necessary to keep an eye on new trends while having sufficient profits to invest in his farm.
Analyzed to the nearest gram
Analysis performed on incoming sample
2023/2024
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