El Salvador Finca La Fany Palo Alto Natural Bourbon
Greengage, kiwi, pomelo, cherry
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 Has Bean.
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.
Palo Alto is a tablon of La Fany. That means it's a specific portion of land that's been separated from the main body of the farm. It's on the other side of the road that runs near the farm, and it stands on the highest part of the mountain at 1,600 metres above sea level. It is six manzanas (approximately four hectares) in size and has both Pacamara and Bourbon trees planted. Carmen and Rafael usually harvest this portion of the farm from February to March due to the fact that the cherries take longer to mature. (They harvest the rest of the farm from December to January.)
Wow! This is both super clean and complex. There's greengage and kiwi fruit up front, and then a shoulder of pomelo and even a little cherry on the aftertaste. A wonderful mashup of fruits.