The Audio version of In My Mug, the weekly coffee subscription podcast from Hasbean
Episodes
Saturday Sep 14, 2019
Saturday Sep 14, 2019
Rafael and Carmen De Silva were the first producers I ever met in El Salvador, and Finca La Fany was the first farm I ever visited in El Salvador. This is a relationship that goes all the way back to 2003, and I consider this to be a real foundation stone coffee for Hasbean.
Finca La Fany has been producing coffee in El Salvador since 1870, and it's belonged to the same family from generation to generation. Situated on the Santa Ana volcano, the farm provides work for 24 families in the community. It's in a biological corridor that stretches for 27 hectares from Mexico to Panama. It grows mostly Bourbon, but also has a small amount of Pacamara.
Carmen and Rafael continually invest in the milling of their own coffee and improving the facilities they have, which has really driven this shade-grown coffee to just get better and better year after year. We think you can really taste the continuous development in the cup; this is one of our all-time favourites, and it's one of the coffees that we'd be absolutely devastated to lose if we were ever unable to get it.
This is one of the cleanest Natural processed coffees you'll find. It's green apple with just a hint of a cider edge to it, and shifts into raisins on the finish. As it fades, there's chocolate in the aftertaste, which pulls you back in for another sip.
- Country: El Salvador
- Department: Ahuachapán
- Municipality: Apaneca
- Farm: La Fany
- Farmer: Carmen and Rafael Da Silva
- Farm size: 20.30 hectares
- Coffee growing area: 20.30 hectares
- Altitude: 1,450 m.a.s.l.
- Varietal: Bourbon
- Processing system: Natural
CUPPING NOTES
Green apple, cider, raisin, chocolate
Clean cup: (1–8): 8
Sweetness: (1–8): 6
Acidity: (1–8): 7
Mouthfeel: (1–8): 6
Flavour: (1–8): 6.5
Aftertaste: (1–8): 6
Balance: (1–8): 6
Overall: (1–8): 6.5
Correction:(+36): +36
Total: (max. 100): 87.5
Roast Information
Medium dark – through first, let it develop and drop with the first pops of second crack as it hits the cooling tray.