El Salvador - Rufatti

Notes: Almond, apple & dark chocolate, sweet with a citrus acidity

Farm: Yunman

Varietal: Catimor

Processing: Fully washed

Altitude:1400 - 1600masl


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Notes: Dark Chocolate, hazelnut, maple syrup, fruity & balanced acidity
Farm: Apaneca-Illamatepec
Varietal: Bourbon, Caturra, Maragogype, Pacamara, SL28
Processing: Natural
Altitude: 1,500 to 1,670 meters above sea level
Drying: 20 - 30 days
The Ruffatti family have a rich history of cultivating high quality coffees at Finca El Salvador. This Pacamara lot is the latest chapter in their story. In 1866, the Ruffatti family founded a clothing company that supplied cashmere and linen menswear to the king of Italy. The El Salvador chapter of their story began when Rodolfo Ruffatti, the youngest of
several sons, decided to seek adventure in El Salvador in the 1910s. Rodolfo moved to Santa Ana to help his uncle run a general store. For several years, the Ruffatti general store sold clothing, food, general supplies and even Studebaker automobiles. When the Great Depression hit in 1929, Rodolfo switched from retail to coffee production, joining his
father-in-law, Luigi Risso on his farm. When Luigi died, he bequeathed his farm to his daughter, Adela and son-in-law, Rodolfo. Today, the 5 generation of Ruffattis continues the tradition of producing high-quality coffee at Finca El Salvador.
The Ruffattis are dedicated to farming in concert with nature. Coffee is shade grown underneath a diverse canopy of local species. They do not use herbicides and do everything they can to protect the natural diversity of the farm.
Cherry is selectively handpicked. Ripe, red cherry is delivered to raised beds to sundry. Cherry is turned frequently to ensure even drying. It takes approximately 20 to 30 days for cherry to dry.