EL SALVADOR | La Cumbre | Pacas | Natural

Quick Facts

About This Bean

<p><span data-contrast="auto" lang="EN-GB" class="TextRun SCXW247954754 BCX0" xml:lang="EN-GB"><span class="NormalTextRun SCXW247954754 BCX0">La Cumbre (the top) is the highest section of Finca El Manzano, where the best of Emilio’s coffees </span><span class="NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW247954754 BCX0">are</span><span class="NormalTextRun SCXW247954754 BCX0"> found. </span></span><span data-contrast="auto" lang="EN-US" class="TextRun SCXW247954754 BCX0" xml:lang="EN-US"><span class="NormalTextRun SCXW247954754 BCX0">First </span><span class="NormalTextRun SCXW247954754 BCX0">e</span><span class="NormalTextRun SCXW247954754 BCX0">stablished</span><span class="NormalTextRun SCXW247954754 BCX0"> in 1872, Finca El Manzano has remained under the stewardship of the López Díaz family for an impressive span of seven generations. In 2005, </span><span class="NormalTextRun SCXW247954754 BCX0">after completing his studies in the United States, </span><span class="NormalTextRun SCXW247954754 BCX0">Emilio López Díaz </span><span class="NormalTextRun SCXW247954754 BCX0">moved back to El Salvador to manage the family’s farm, where he implemented practices aimed at improving the quality of coffee being produced. In addition to improving the agricultural management of the farm, he also constructed a processing mill, affording the team at El Manzano precise control of all post-harvest processing. </span></span><span class="EOP SCXW247954754 BCX0" data-ccp-props="{}"> </span></p> <div class="OutlineElement Ltr SCXW247954754 BCX0"> <p class="Paragraph SCXW247954754 BCX0" paraid="1123309977" paraeid="{fc90c9fb-483f-4f9d-a66a-7c25ded06ffc}{148}"><span data-contrast="auto" lang="EN-US" class="TextRun SCXW247954754 BCX0" xml:lang="EN-US"><span class="NormalTextRun SCXW247954754 BCX0">While the farm has been </span><span class="NormalTextRun SCXW247954754 BCX0">established</span><span class="NormalTextRun SCXW247954754 BCX0"> for generations, and coffee is certainly in Emilio’s blood, the team at El Manzano </span><span class="NormalTextRun SCXW247954754 BCX0">aren’t</span><span class="NormalTextRun SCXW247954754 BCX0"> tied to history or tradition; applying data and metrics to their post-harvest processing, and planting exotic varieties not typically found in El Salvador, such as Geisha and SL34.</span></span><span class="EOP SCXW247954754 BCX0" data-ccp-props="{}"> </span></p> </div> <div class="OutlineElement Ltr SCXW247954754 BCX0"> <p class="Paragraph SCXW247954754 BCX0" paraid="379422404" paraeid="{fc90c9fb-483f-4f9d-a66a-7c25ded06ffc}{154}"><span data-contrast="auto" lang="EN-US" class="TextRun SCXW247954754 BCX0" xml:lang="EN-US"><span class="NormalTextRun SCXW247954754 BCX0">As a testament to these enhancements, Emilio's Geisha took both 1st and 2nd positions during the 2018 Cup of Excellence competition—an unprecedented feat. The diligence </span><span class="NormalTextRun SCXW247954754 BCX0">exhibited</span><span class="NormalTextRun SCXW247954754 BCX0"> by Emilio and his team in El Manzano's </span><span class="NormalTextRun SCXW247954754 BCX0">processing operations is </span><span class="NormalTextRun SCXW247954754 BCX0">evident</span><span class="NormalTextRun SCXW247954754 BCX0">. Each delivery of cherry undergoes rigorous assessment based on its sugar content prior to acceptance. This data </span><span class="NormalTextRun SCXW247954754 BCX0">subsequently</span><span class="NormalTextRun SCXW247954754 BCX0"> guides the determination of </span><span class="NormalTextRun SCXW247954754 BCX0">optimal</span><span class="NormalTextRun SCXW247954754 BCX0"> drying periods, ensuring uniform quality among daily lots and a consistently remarkable cup profile.</span></span><span class="EOP SCXW247954754 BCX0" data-ccp-props="{}"> </span></p> </div> <!---->