EL SALVADOR MAPACHESINGLE ORIGIN
- Tasting Notes
- Harvest Notes
- Farm Notes
Roast Level: Light
Aroma: Pastry spice
Flavor: Grape, apricot and walnut
Finish: Sweet lemon
Farm: Mapache : Finca El Naranjito I & II and Finca Casa de Zinc
Region: Ahuachapán a Ataco
Altitude: 1300 m
Varietals: Bourbon, Pacas
Harvest: October - March
Production Method: Washed
In the 1970s, coffee accounted for a whopping 50% of El Salvador’s GDP! Ensuing hard times for the nation meant hard times for the coffee industry and by the 1990s, many Salvadorean coffee farms were left in a state of disrepair. Fortunately, El Salvador is on the upswing and interest in the diverse flavor notes of coffee grown in the rich, volcanic soil is back on center stage.
The Mapache Estate is at the forefront of El Salvador’s coffee renaissance. Nestled into the Apaneca Ilamatepec mountains and owned by fifth-generation coffee producers Jancarlo and Sofia Handtke, Mapache is meticulous and eco-friendly in its production. The cherries are exclusively picked by hand, a laborious process which ensures only the ripest cherries are selected. The coffee is then washed and dried on clay patios at Mapache’s modern, conservation-minded milling station. The milling station both recycles the limited amount of water it uses and distributes the excess pulp back to the farm as compost.
Employing a team of 125 locals year-round and nearly 600 during the harvest season, Mapache’s commitment to a clean cup and a clean environment are a major boon to a rejuvenated Salvadoran coffee industry.