• CHRISTMAS COFFEEE - The comprehensive triple pack!

  • 350 kr

  • Description

    It’s Christmas time so we thought we should have some fun, we brought home three different processes of the coffee for you in what we have chosen to to call "The comprehensive Christmas triple pack" at a special offer price! You can also purchase the products induvidually at full price. 

    The washed coffee has the pulp and mucilage surrounding the beans completely removed before drying. The Yellow Honey has been dried with the honey like mucilage left on, but the pulp removed. The Natural has been dried with the whole cherry left on. These three different processes greatly impact the taste of the coffee, we hope you will enjoy them all!

    About Rafael and Carmen Silva Hoff 
    This coffee is from Rafael and Carmen Silva Hoff who are based in Ahuachapán in Santa Ana.  The couple has a processing station, Sicafe, where they process coffee for surrounding farmers. Carmen is doing all of the logistics not only for our purchases, but also for other farmers for whom they process coffee. At the processing station, Rafael is working hands-on for several hours each day, but the turnout at the processing station is also of a higher standard than we've seen elsewhere in El Salvador, e.g they have a separate room for the crew to sit and have lunch and rules about washing their hands and hygiene around the coffee. Staff onsite also only turn the coffee by hand, log the moisture at different stages of the drying process, and have access to a great cupping lab with a well-trained crew in taste and routines. 

    Rafael and Carmen Silva Hoff and Joanna Alm Drop Coffee
    With Rafael and Carmen, while visiting San Cayetano 2015

    About San Cayetano
    This coffee is from Carmen and Rafaels farm, called San Cayetano. It’s located in extremely steep and windy conditions where the leaves get blown right off the trees, making them weaker and less productive. The neighbouring farms to San Cayetano are suffering badly from leaf rust which can easily be transfered to the plants at San Cayetano by wind. For these reasons, the yield has been lower the last couple of years. But Rafael and Carmen have built more windbreakers to sheild their plants and the manager of the farm, Marco Roudrigues, has put in a lot of effort and many hours applying sulphate and fertilizers. Visiting the farm earlier this year it was more lush and had a much larger crop. Last year they had a lot of the farm that was badly affected by the roja and Marcos have applied opera and zink (helps the leaves). They also apply natural organic fertiliser made at the farm. San Cayetano looks really healthy and lush. 

    Marco Roudriguez and Joanna Alm Drop_Coffee
    Farm manager Marco Roudrigues and Joanna Alm, San Cayetano 2017

    Marco Roudriguez weighing in todays picking, March 2017
    Marco Roudriguez weighing in todays picking, March 2017

    About the varietal Red Bourbon
    The Red Bourbon trees are fairly tall and have thinner spines. Every year Rafael talks about planting Caturra instead of Red Bourbon at San Cayetano. The Caturra is shorter and bolder and would be more resistant to the wind. But Rafael loves the flavour characteristics of the Red Bourbon. In general, in El Salvador, I think the different kinds of Bourbon taste very sweet and complex. 

    The Bourbon varietal was first discovered on the Bourbon Island, hence the name, and has been spread and is now grown all over the coffee growing world. Originating maybe on the island of Bourbon or perhaps Ethiopia, this varietal has many sub-varietals: Yellow-, Orange -and Red Bourbon. Because of its generally low yield, Bourbon tends to produce a very high-quality cup (there is evidence that the lower the yield the higher the quality of the plant can use its energy more efficiently).  Typical cup characteristics for Red Bourbon in El Salvador are a low-medium body, balanced, chocolatey, low-medium acidity with a typically sweet profile; this is a very general description of course.  

    Red Bourbon freshly picked at San Cayetano.
    Red Bourbon freshly picked at San Cayetano. 

    About the Natural process
    This is the natural process of the coffee and will be the most mature of the three. The natural process means that the coffee is dried within its cherry before the beans are taken out. The coffee is dried directly under the sun for the first couple of days and then covered up in the drying house with a controlled temperature and airflow. The cherries are consistently moved by hand after strict schedules for even rotation and drying. Towards the end, the coffee is moved together as a pile to slow down the drying even more. The total drying time is about 20-25 days.

    Natural San Cayetano

    About the Yellow Honey process
    This is the Yellow Honey version of the coffee, meaning that the pulp of the cherry has been removed by pulpung the coffee, but the mucilage has remained while drying instead of washing it off as in the washed process. The mucilage is very sticky and honey-like, hence the name. Yellow just indicates how much of mucilage that is left on the beans, red honey being the most and yellow the least. The coffee has been dried directly under the sun for the first few days and then in the drying house on raised beds, consistently moved by hand for even rotation and drying. Every day-lot is being kept separated and removed in layers. As a honey-process, the coffee is being dried for a total time of 16-22 days. 

    Yellow Honey at San Cayetano
    You can almost tell how honey-sticky these beans are. 

    About the washed process
    This is the washed version of the coffee, meaning that the outer skin and pulp surrounding the beans have been removed before fermenting and drying the coffee. The pulp is first removed by a pulper before being washed and graded in channels. Then the coffee is fermented for 12h (depending on the weather) and dried manually on raised beds for over ten days. At the process station, they use moister reader throughout the drying, speeding the drying up in the early stage and slowing it down towards the end of the drying. All coffee is turned by hand in a set program for the movement. 

    Drop Coffee and San Cayetano
    This was the first natural processed coffee we brought in from El Salvador. For the last few years we have had it as Christmas Coffee. Cupping the coffees at Sicafes lab this year I totally fell in love with the washed process and the yellow honey and couldn't resist taking all of them. This means that we have three Christmas Coffees this year instead of one! 

    Carmen Silva and Joanna Alm Christmas Coffee
    Carmen Silva and Joanna Alm with a box of last years Christmas Coffee

    Producer: Rafael and Carmen Silva Hoff
    Farm: San Cayetano
    Process station: Sicafe
    Region: Ahuachapán, Santa Ana
    Varietal: Red Bourbon
    Picked: February to March 2017
    Process: Natural, Yellow Honey and Washed
    Elevation: 1550 masl
    Flavour description: The natural has a mature cup with a bigger body. It has a sweetness that reminds of prune juice with notes of raisin, cherry, mature strawberries and white flowers. The yellow honey is a creamy coffee, with notes of marzipan, red apple, and clementine zest acidity in the aftertaste. The washed is a juicy cup with a medium body. Notes of apple cider and milk chocolate, with a fizzy citric finish.

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