Name: Finca Bonanza
Producer: Joe Molina
Origin: Santa Ana, Apaneca Mountain Range, El Salvador
Varietal: Red Bourbon
Altitude: 1490 metres above sea level
Flavours: Green Apple, Vanilla, Hazelnut & Milk Chocolate
Cup Score: 84.25
Harvest: January-March (Arrival to UK 17th June 2019)
Importer: Falcon Coffees
Where is it from?
Finca Bonanza is situated in the municipality of Santa Ana on the foothills of the Ilamatepec Volcano (or Santa Ana Volcano as it now more commonly known) in the Apaneca Mountain range of western El Salvador. It is owned by Joe Molina but was established by his uncle, Salvador Portillo, during the 1950s.
This 10.5 hectares farm has a diverse range of flora and fauna; hummingbirds, orioles, owls, laughing falcons and migratory birds of many species. There are armadillos, wildcats, deer, possum and snakes all living amongst the trees of bourbon coffee, cypress, mescal, inga, walnut and avocado.
The coffee is handpicked between January and March then trucked down the mountains to the mill at El Borbollon just outside the town of Santa Ana. The coffee is then pulped and left to ferment for between 13-15 hours overnight usually. The fermented beans are then moved to a washing station where fresh water is used to remove any remaining
mucilage and prepare the beans for the drying patios. All water is recycled and is used to move fresh cherries around the wet mill. The washed beans are then taken to the drying patios and kept separate by lot. They will dry
there for around 8-10 days.
Filter & Espresso