EL SALVADOR Dorada

Description

The Hacienda Dorada coffee farm is situated on the Pacific Ring of Fire, on the Santa Ana volcano, in the Apaneca–Ilamatepec region, which is one of the best areas for growing high-quality coffee in El Salvador and is known as the ‘Golden Belt’ of El Salvador. One of the oldest varieties in the country is Red Bourbon, which has built up a rich history over time thanks to its distinctive, high-quality flavour profile. Chocolate notes, pronounced acidity and floral aromas define a good cup of this variety grown on this coffee farm. The Ilamatepec volcano, situated on the Pacific Ring of Fire, towers over El Salvador’s Golden Belt and is surrounded by rugged terrain, a majestic volcanic lake and the rich volcanic soil it has itself created. It is precisely within this uncompromising ruggedness of nature that the ideal conditions for world-class coffee have been shaped over millions of years. It is the indomitable power of Ilamatepec that has created a complex terroir at the heart of El Salvador’s Golden Belt — at the ideal altitude, on the ideal soil and under ideal climatic conditions. This stretch of land is one of the very few places in the world situated at the perfect intersection of all the characteristics required for growing world-class coffee. On the northern slope of our country’s highest volcano, we draw upon this unique product of evolution and elevate it through the expertise gained over centuries of Salvadoran coffee culture. Volcanic coffee grows on some of the most fertile and mineral-rich soils in the world. Even the most advanced human technologies cannot recreate these natural conditions; our ambition is to reveal them and create a perfect symbiosis between the ancient topography of Ilamatepec and the world-renowned craftsmanship and dedication of the people of El Salvador. This coffee is grown with environmental and social sustainability in mind. The farm is Rainforest Alliance certified and provides long-term employment opportunities for local residents. The coffee is grown in the shade, which brings significant added value to the area’s biodiversity and the resulting quality in the cup. The farm’s altitude ranges between 1,200 and 1,300 metres above sea level. The coffee harvest in El Salvador is closely linked to the rainy season. The end of this season marks the start of the harvest, which usually begins between October and November each year. The harvest continues until February and March, spanning four months of coffee picking. All harvesting is done by hand, with only the best beans at optimal ripeness being selected to ensure that the fruit’s finest flavour characteristics are fully developed in the cup.