Mario Valiente Finca Colomba - Burnt Sugar * Nutty * Heavy Body

Country: El Salvador

Region: Chalchuapa, Santa Ana Department

Farm: Finca Colomba

Coordinates: 13° 55' 47.672" N 89° 40' 10.7184" W

Farmer/Grower: Mario Valiente / José “Fofo” Adolfo

Variety: Bourbon

Processing: Semi Wash

Altitude: 1500 m.a.s.l.

Finca Colomba grows Yellow Caturra, Red Caturra, Sanpacho, Gesha, Pacas, Cuscatleco, Red Bourbon, Pink Bourbon and some Kenyan varieties were recently planted.

The rich volcanic soil and elevations over 1,500 meters above sea level, come together for ideal growing conditions.

Mario Valiente implements multiple processing methods at the wet mill including carbonic macerated and anaerobic fermented naturals, traditional naturals, honey, fully washed, semi-washed and more. Each process is tasted and stored according to the cupping result.

The farm permanently employs 80 people and up to 210 people from nearby towns during the picking season. Aware of the need in the surrounding communities, Finca Colomba supports schools in the area, hosts medical conferences to provide accessible healthcare and distributes toys to children during the Christmas season.

The semi-washed process employed by Mario Valiente involves receiving the freshly picked cherries and introducing them into a water tank for several hours. The floated cherries are then moved to the depulper to remove the skin and fruit of the cherry. Once removed, the coffee will go through a demucilager that uses very minimal water to remove most of the mucilage on the parchment.

After the coffee has been “semi-washed”, the parchment is intentionally left in a fermentation tank with no water for 8-12 hours before finally making its way to the raised drying beds, where Don Mario slows the speed of drying down to 15-20 days on the beds. This complex drying process brings out a lot of depth in what we would normally think of as a “washed” coffee! The heavy body and mild acidity, combined with the sweet profile makes for great espresso or a solid base for blends.

Bourbon - "One of the most cul­tur­al­ly and genet­i­cal­ly impor­tant C. ara­bi­ca vari­eties in the world, known for excel­lent qual­i­ty in the cup at the high­est altitudes." -World Coffee Research

Chalchuapa, Santa Ana Department

The rich volcanic soil and elevations over 1,500 meters above sea level, come together for ideal growing conditions.

13° 55' 47.672" N 89° 40' 10.7184" W