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San Gabriel is an old farmhouse in the Santa Ana area located on the slopes of Santa Ana volcano. The farm was bought a year and a half ago by Emilio Lopez, producer of the farms "El Manzano" and "Ayutepeque", two farms recognized in the world of specialty coffee.
Emilio saw in this farm a potential for the quality of the soil and the mature and rich coffee park. The coffees are harvested on the farm and transported to the "Beneficio" of Emilio, El Manzano, for the processing of cherries. Emilio has one of the most beautiful production tools in Central America and is able to transform its coffees through different processes.
The coffee trees of the San Gabriel farm enjoy a rich volcanic soil giving the coffee a particularly sweet and fruity profile. In 2015-2016, the farm produced 80% bourbon variety that gives coffee its sweet and chocolate side and 20% of Pacas that bring a tart touch to the cup.
The farm is now in full reform. New coffee plants of the Pacas variety have been planted this year to ensure a bright future for this reviving farm.
The San Gabriel in washed treatment:
The cherries are washed and pulped after being harvested manually and selectively. The seeds are then immersed for 16 to 24 hours, until the mucilage decomposes and the seeds can be rinsed. On concrete areas, patios, the grains are dried for 7 to 10 days.