Salvador La Cumbre Ilamatepec 250G
Aromas of cedar, raspberry and cocoa
Roasted for expresso or filter
☕ filter : 30 to 50g of coffee for 300ml of water
There is no longer the farm of Emilio Lopez, owner of Cuatro M, including Ayutepeque, El Manzano, Santa Julia and El Naranjo. For several years, we have experimented with Emilio different processes, different parcel divisions or different botanical varieties, to offer you coffee of a rare diversity.
Cuatro M is a producer, processor and exporter of its coffees, as well as cafés of neighboring farms. Led by Emilio Lopez since 2001, Cuatro M has a long coffee tradition. Indeed, Emilio is the sixth generation of coffee growers in the family. By taking over the management of family farms, Emilio wanted above all to create a new and unique company in El Salvador. In 2005, Emilio and his team set up the processing plant (the beneficio) in the farm of El Manzano. Today, having one of the most beautiful production tools in Central America, he is able to transform his coffees through different treatment and process routes, always aiming for perfection.
El Manzano is one of Emilio's flagship farms. It is also with this farm that we started to publicize the cafés of Cuatro M in Europe in 2012. Located 16 km from the city and the volcano of Santa Ana, also called Ilamatepec in Nahuatl (language of the family uto-Aztec), El Manzano is the heart of the company since the processing plant is located there. El Manzano is a farm located between 1200 and 1500 meters above sea level, on a volcanic soil and having an area of 70 hectares. It belongs to Margarita Diaz de Lopez, great-granddaughter of the founder, Cornelius Lemus. 90% of the farm is planted with Bourbon Rouge, but other plots are planted with Pacamara, Bourbon Jaune, Typica and Kenya.
For the second year in a row, Emilio separated the highest part of the farm, El Manzano. Indeed, we thought it could give a sweeter profile than the rest of the farm, given that it is at an altitude between 1500 and 1600m. Emilio called it Cumbre ("the top") because it is the highest part of the farm! So we did a first try last year in Bourbon Rouge nature and we loved the very fruity profile of this coffee! This year, we offer Cumbre in nature, honey and washed.
What is specialty coffee?
Specialty coffee is a top-of-the-range coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.
What is the Score?
The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the specifics of specialty coffee. SCA determines the value of odor, aroma, body, acidity, possible defects. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee".
Specialty coffee score classes
Ø 80+: very good coffees
Ø 85+: The excellence of the specialty
Ø 88+: The Grand Cru, the Rare
|Aromas||Cedar, Raspberry, Cocoa, Caramel, Sugar cane|
|Roasting||Amber - Expresso and filter|
|Coffee plantation||La Cumbre|
|Coffee farmer||Emilio Lopez|
|Altitude||1500 - 1600m|
|Type of soil||Volcanic|
|Roasted for||Expresso and filter|
|More information on the blog||
Profil d'Emilio Lopez, producteur de café de spécialité