Finca La Esperanza, where this lot was grown, belonged originally to Mrs. Sonia Moran. She inherited the farm from her parents when she was young, but over the years, as she grew older, she realized that she had neither the capacity nor the interest to continue farming coffee. She decided to sell the farm, but she was emotionally attached, as she had grown up there. The farm, which is high in the hills, protected from wind and hard weather, and rich volcanic soil, had long been sought after by many buyers. She needed to make the right decision and find the right buyer for her home.
Today, under the management of the Pacas family, Finca La Esperanza has been divided into 18 different tablones (lots) each of which has different characteristics and microclimates. The highest one on the farm is called “La Cima” (The Top) and is mostly planted under Bourbon coffee trees. This specific lot comes from the El Cascajal tablon, located at 1,600 meters above sea level.
El Salvador is the smallest of the Central American nations, but do not let its diminutive size fool you. It produces exceptional coffees to a consistently high standard.
The history of coffee in El Salvador is inextricably linked to the development of the nation, itself. Introduced in the late 1880’s, coffee quickly displaced indigo as the country’s chief export, and by the 1920s, coffee accounted for 90% of all El Salvador’s exports.
Despite its small size, the country is efficient and able to maintain high yields thanks to the dedication of producers and the ideal climates for coffee production.
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