RegionSanta Ana
FarmCafes Escalon Calderon
Growth height1100 m
A varietyCaturra, Catuay, Bourbon
Processing methodAnaerobic fermentation
TasteFilter: currant, cherry, cocoa
Espresso: berry jam, dark chocolate, nut biscuit

About the farm:

Mauricio Escalon was born into a coffee growing family that began its coffee history in the third quarter of the 1800s. In the 1870s, his great-grandfather, Pedro Jose Escalon, began farming a plantation in Santa Ana. Later, he founded El Molino (The Mill), the first industrial coffee processing enterprise in El Salvador.
At the end of the 20th century, the family business fell on hard times due to the price crisis. However, with the involvement of Mauricio, he got a second wind. In 2003, Cafescal was created with the strategy of following the philosophy of specialty. The name of the company is “Cafes Escalon Calderon”, where Calderon is the surname of Mauricio's mother. Now the family business has 10 farms and 2 mills. Mauricio is the managing director of Cafescal specialty coffee export company. He is responsible for the administration and management of agricultural processes. Passion for coffee played a key role in his life, because despite a degree in architecture and experience in the field of public construction, Mauricio returned to the family business. The farms of the Escalon family are located in Western El Salvador, in the Ilamatepeq mountain massif at an altitude of 820 - 1980 meters above sea level. This range offers the opportunity to produce different coffees, from High Grown to the impressive Strictly High Grown lots.

Anaerobic treatment:

All coffee is carefully selected by hand before delivery to the collection center. Next, the berries are placed in containers from which the air is completely pumped out. This process can take anywhere from a few hours to a few days. Next, the coffee is dried on the patio until the skin of the berries acquires a pronounced dark color, and the grain is completely separated from the dried pulp. This will be evidenced by the characteristic tapping of the grain in the middle of the dried shell. Drying continues until the moisture in the grain reaches 12%. After drying, the berries are collected in bags. At the last stage, the coffee is sent to the Haler to remove all the upper layers. The grain is packed in 69 kg jute bags with GrainPro protection and sent for export.



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interesting info