Region: El Sauce, Quilanga, Loja
Varietal: San Salvador
Farm: El Alisal
Process: Natural +Anaerobic Fermentation
Altitude: 2,000 MASL
Cupping Notes: Blueberry, Rum, Nougat, Floral
Recommended Roast:City to Full City
Good For: Auto Drip, Pour Over, Espresso
Before getting into the details of this coffee, we just want to share that we’re so stoked to be sharing auction lot. Many coffee producing countries have somewhat recently started hosting competitions, and some of the really popular farms even host their own. We love the concept of these public competitions/auctions as they bring notoriety to farms and farmers who may otherwise not have the chance to get recognition for their literal award-winning quality. It’s important to note that coffee tasting is subjective at the end of the day, we think these coffees are refined examples of the quality possible in Ecuador and we hope you do as well!
Finca El Alisal is located in the Quilanga canton, a place privileged by unique micro-climates, which gives us unique characteristics for which the coffee of this area has been awarded national and international prizes.
This farm is a coffee plantation by tradition inherited for 4 generations, which is worked by family members and neighbors in the area.
In 2017 they decided to give a twist to the conventional business by entering the world of specialty coffees, implementing for the first time in the farm post-harvest methods, crop technification and modern agricultural systems focused on environmental care, conservation of native forest and introducing new varietals such as: Typica Mejorada, Sidra and Geishas.
Aware of the impact of the health of the soil in each fruit, very committed to the environment and to producing the best specialty coffees, we conserve the soil, flora and fauna as the most essential elements to offer the world a little piece of this unique terroir in each coffee bean.
Finca El Alisal takes this name because of the trees that make up the forest and are called Alisos, native trees under which our coffee plantation grows and produces, very friendly with the flora and fauna, and that preserve a microclimate suitable for the hot summers we have in this area.
This coffee is harvested when it reaches 22 degrees brix, which is corroborated in the field with a refractometer; once it arrives at the processing plant the fruit is washed and all the floating beans are removed, then it goes to the beds to manually separate the unripe and overripe beans.
This coffee has been fermented anaerobically in plastic tanks for approximately 7 days, or until it reaches a pH of 4.3, which is corroborated with a high precision pH meter.
After fermentation, this coffee is pre-dried in direct sunlight, then it is placed in canopies in a controlled dryer for approximately 32-35 days.