El Salvador - Ochupse (espresso)

Country: El Salvador Region: Apaneca-Ilamatepec Farm: Ochupse Producer: Mauricio Escalon Altitude: 1250 m.a.s.l. Variety: Bourbon, Pacas Processing: Natural anaerobic 60 hours Descriptors: white grapes, yellow apple, apricot, caramel ABOUT OCHUPSE COFFEE Mauricio Escalon was born in a coffee-producing family who started their coffee story in the third quarter of the 1800th. In the 1870s his great-grandfather, Pedro Jose Escalon, began with a plantation in Santa Ana. Later he founded El Molino (The mill) - the first of the industrial plants to process coffee in El Salvador. By the end of the 20th century, the family business had a tough time because of the coffee price crisis. However, with the involvement of Mauricio, it got its second wing. In 2003 Cafescal was created with the strategy to get into the specialty coffee philosophy. The company's name means “Cafes Escalon Calderon” where Calderon is Mauritios`s mom's last name. Now the family business has 10 farms and 2 Mills. Mauricio is Managing Director of Cafescal specialty Coffee exporting company. He is responsible for the administration and management of agricultural processes. He has a Degree in Architecture and working experience in building society, but his passion for coffee brought him back to the family business. At the end of 1800’s San Gabriel together with San Antonio and Holanda were parts of one farm called San Antonio. This was the farm were the Escalon Heritage in Coffee began. It is said that was the first export of coffee to the United States at the end of the 1880’s. Currently San Gabriel comprises 8 ha cultivated with Bourbon, Pacas and Colombia coffee varieties grown in the shade of Ingas trees. Anaerobic Fermentation (60 hours) - The coffee cherries are not depulped – they remain whole. - They are placed into sealed, airtight tanks from which oxygen is removed. - Inside, anaerobic fermentation begins – yeasts and bacteria break down the sugars in an oxygen-free environment. - Duration: 60 hours – this is enough to develop a rich aromatic profile without crossing into an “overfermented” state. Cafescal coffee lots have received Cup of Excellence awards since 2003. As part of its social responsibility, Cafescal promotes the "Happy People" program, which is based on finding fulfillment in one’s work. They encourage their team to experience joy in their daily labor.