El Salvador La Cumbre

Producer Emilio López Díaz
Farm El Manzano
Farm Section La Cumbre
Municipality Chalchuapa
Department Santa Ana
Region Apaneca Ilamatepec

Sun Exposure Mixed, Northeast Facing
Farm Size 28ha
Altitude 1600 masl
Latitude 13.904929
Longitude -89.667524

Variety Geisha
Process Natural
Fermentation 24hr Dry
Drying 13-20 days on raised beds

Harvest Year 2023

Flavor Dulce de Leche, Apricot, Nectarine, Raspberry Jam, Floral
Descriptors High Red Fruit Sweetness, Syrupy, Lingering

Certifications RFA in progress

About this coffee La Cumbre is the highest section of Emilios family farm, El Manzano, and sits high above the family home and beneficio. The views from here are perhaps some of the most coveted in coffee. El Manzano has been in the Lopez Diaz family for over five generations and sections of the original family housing and church (now an onsite roastery) still stand today.

Emilio planted plots of Geisha here in 2014 after an outbreak of coffee leaf rust wiped out parts of the farm and decimated El Salvador’s coffee production. Despite threats of disease, he still practices of mechanical weeding and avoids all uses of herbicides on the farm.

After harvesting, typically in January-March, the cherries are run through a mechanical syphon to rinse, clean, and remove floaters and foreign materials before being dried on raised beds. This lot of geisha is dried in varying degrees of shade to slowly and evenly ensure consistency across the lot. Once dried and rested, the coffee is hulled when ready for export. This coffee was vac sealed onsite and then shipped here with other coffees of Emilio’s en route to the US.

Our current roasting schedule is Monday through Wednesday and best enjoyed 14 days after roast date.