Tasting Notes: Chocolate, blood orange acidity and a sweet caramel finish.
The El Salvador is back after popular demand and what a fantastic coffee we have for you this time round! Our roastery assistant Julians go to, served as Moka Pot
The name Cafenor comes from the region the mill is located in the Northern region of Santa Ana. The Valiente family who run the operation headed by Alejandro and his dauhters Monica and Valeria who have coffee in their ancestory dating back to 1890 and Alejandro’s great grandfather.
The family have a farm named Anarquía which is planted with Bourbon, Pacas, Pacamara and Typica as well as having the mill to vertically integrate their business.
The Mill helps support around 65 smallholder farmers located in and around this area all who farm on small plots from 1- 3 ha in size. The aim of Cafenor is to support all these small producers with the commercialization of their coffees and give them access to the specialty market. They also support their community with purchasing of supplies in volume like fertiliser, provide access to training as well as giving them access to post harvest infrastructure at the mill.
All coffees that are processed at the mill are dried on shaded African beds whether this be washed, honey or natural. As part of their core mission Cafenor are looking to be sustainable in all their practices and all energy at the mill is supplied by solar panels on the roof. They are also looking at the water usage at the mill to ensure not a single drop of water is wasted in the processing. The mill is certified carbon neutral as they have invested in a geothermal energy project named La Geo working in El Salvador to supply the country with a green source of energy as the country demand increases.
This coffee comes from 18 small holders from the Metapan region and is a blend of purely pacamara that has been cupped and put together by the quality control team at Cafenor. Some of the producers delivered cherry to the mill who took care of the whole process and some producers delivered their coffee as dry parchment. All these coffees were delivered to the mill between February and April in 2021 in the harvest. To ensure uniformity Cafenor work with producers who have undergone training with them and have set procedures to follow in the post-harvest process of the coffees. This was they can create a uniform blend between the producers they work with to maintain high standards and quality.