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Coffee Info | |
Flavour notes | Dark chocolate, raspberry, rhubarb, peanut butter, molasses |
Origin | El Salvador |
Region | Santa Ana |
Producer(s) | Rodolfo Ruffatti Batlle |
Farm | Guanacaste |
Altitude | 950 m.a.s.l. |
Varietal(s) | Catimor |
Processing | 120H Anaerobic Natural |
Roasting Profile | |
Omni | Perfect balanced for espresso and filter extractions |
Rodolfo Ruffatti Batlle inherited what was called Lombardia farm in 2020, during the pandemic, from his father. As his brothers were not interested in coffee farms, he was given both this farm Lombardia and Finca El Salvador.
"I asked my dad why he named the farm Lombardia (he had bought it in the 1990s when he still believed in coffee...in the late 1990s/early 2000s, he divested from coffee production, selling his largest farm) and he said he simply liked how it sounded. Our family's origins are Piemonte and Liguria, so why call it Lombardia. As it didn't really have a history to it, I decided it would be ok to change the name.
We're on this path of learning to value our own, our own culture our own land, so why not our own name. Guanacaste is a tree, one of the largest trees that grows on the volcanic range of Pacific coast Central America. During the rainy season, this tree stores rainwater in its deep roots and slowly releases it during the dry season, keeping the topsoil microorganisms and other plant root systems going while also refreshing the environment. Ancient salvadorans used to meet under the Guanacaste tree, Huanacaxtl in ancient Nahuatl, Guanacaste directly translated to Spanish and Conacaste as the tree is currently called in El Salvador. These giant trees would be releasing humidity through their crown of leaves refreshing the whole area, creating a microclimate several degrees fresher than the surrounding unshaded areas. This is the original reason for the Guanaco nickname of salvadorans, Guanacos, those who hang out under the Guanacaste tree.
Our goal is to reforest the farm with local tree species so one of the giants of the forest which we are planting, which by the way is also a nitrogen-fixing, carbon-fixing legume tree with edible seeds is this Guanacaste or Conacaste tree so we have decided to plant it and name our farm after it.", the producer shared.
This Catimor goes through a 5 day or 120 hour maceration or in cherry or skin contact. The cherries spend 5 days in low oxygen conditions and during this time, there is a transfer of aromas from the skin to the bean inside.
After these 5 days of maceration, the cherries are dried as whole cherries, on raised beds or patios depending on availability, in what is called the natural process. You could call this type of coffee a macerated natural, a skin contact natural or anaerobic.