El Salvador Finca Nazareth Natural

tropical fruit – purple grape finish – smooth & velvety – bold fruit (not for beginners)

R169.00R610.00

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags. Our blends and decaf are packed into both 250g and 1kg bags.

The grind size you select affects the extraction of your coffee. Unlike when purchasing pre-ground, we give you a wide range of choices to optimize the flavour of your coffee. Please select the brewing method you use and we will grind at the best setting for it. If you want more information reach out to us on our Live Chat for assistance.

Origin  Canton Quezalapa, Apaneca-Ilamatepec, Ahuachapán
Flavours  tropical fruit (soursop, cashew fruit), cherry-chocolate, purple grape finish
Body  velvety but viscous/syrupy in espresso
Acidity  bold, wine grapes
Roast  medium–light
Brewing  Aeropress, pourover, moka pot, espresso + milk-based espresso

Owner  Mario Acosta
Altitude  1,350 to 1,450 masl
Varietal  100% Bourbon
Processing  natural
Total size of farm  24.45 Ha  |  Area under coffee  24.45 Ha

Farm Prizes  El Salvador Cup of Excellence #11 (2011)

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.  
Our blends and decaf are packed into both 250g and 1kg bags. 

El Salvador Finca Nazareth – Natural

The Owner & The Area

Mario Acosta is a fourth generation coffee farmer from El Salvador and is the proud owner of Finca Nazareth in El Salvador’s famous Ahuachapán region. The farm has been under production since 1908 and straddles the privileged elevation of 1,300 to 1,450 meters above sea level in El Salvador’s protected biosphere of Apaneca-Ilamatepec. It is prime coffee growing territory, evidenced by Mario’s placing 11th in the prestigious Cup of Excellence Competition in 2011.

Mario and his family have three estates in this region, all near the town of Concepcion de Ataco. The town itself has been under some form of human occupation for 1,500 years, and civilisation in the area goes back even further. Evidence of human civilisation has been found extending back 2,600 years. The land is peppered with ruins of Pipil and Kaki structures; in fact, on one of the family farms (nearby Nazareth), there exist two pyramids dating back to 200-900 AD that have been preserved intact, and it is a regular occurrence that artifacts thousands of years old are regularly turned up while cultivating the land. Many indigenous cultural practices and customs persist, particularly in the smaller villages surrounding Ataco, contributing cultural richness to this already biologically diverse region.

Stewards of the Land

The family takes their role of stewards of the land very seriously and have gone great lengths to achieve Rainforest Alliance and C.A.F.E. Practices certification. They take a holistic approach to sustainability, which includes the well-being of ecosystems as well as societies. To them, the interests of humans and nature are intertwined and dependent on development that is environmentally sound, socially equitable and economically viable. They do their utmost to protect wildlife and conserve sources of water, ensure good working conditions for their workers and have occupational health and safety programs in place.

Their Approach to Quality

Mario and his family also take a stringent approach to quality. The coffee on the family’s farms is selectively hand harvested, with only the best and ripest cherries being selected at each ‘pass’. All coffee is meticulously sorted before being delivered for processing to the nearby Beneficio El Carmen. Fernando Alfaro, the owner of the mill and El Carmen Estate, works with the family to process their coffee to their specifications so as to assure its quality and consistency. The majority of coffee from Nazareth is fully washed, soaked and pre-dried. However, very special lots, such as this one, are processed using the natural processing method, for which the El Carmen mill is increasingly renowned.

After cherries are sorted by hand again at the mill, they are delivered to dry on African beds or on the mills extensive clay patios for 21 days, where they are regularly raked (initially every 20 minutes) to ensure even drying. Lots that start in the beds will spend an additional three to four days on clay patios, for a total drying time of around 26 days.

Finally, the beans are prepared and all defects removed and screened to uniform size.

Mario’s main objective is to continue the standards and encourage participation in competitions and the like to raise awareness of the quality that is harvested on his farm.