FLAVOR NOTES :
CHERRIES, MARZIPAN, TROPICAL FRUITS
Variety : Pacas
Process : Washed
Farm : Santa Maria
Location : El Cedral, Santa Barbara
Altitude (masl) : 1600
Soil : volcanic
Average Annual Rainfall(mm) : 750
Size of farm : 3,80 hectares
Harvest season : January to June
About the farm
Cresencio Izaguirre is a second-generation coffee farmers. His farm, Santa Maria sits on the hillside of the mountain range in Santa Barbara and cultivates both Pacas and Parainema varieties. Since the last time we had Cresencio’s amazing coffee he has purchased more land and grown the size of his farm from 0,7 hectares to 3,8. He is also constructing a water mill together with his mother and brothers, who own farms next to Cresencio.
This is a challenging area to process coffee cherries due to the closeness of the jungle and thus rains. Especially the drying process is demanding and needs to be precisely controlled. After harvesting the coffee cherries are then processed at the neighboring Moreno family’s wet mill while construction works for Cresencio’s own family’s wet mill are ongoing. The Moreno family works together with their neighbors and share their facilities and knowledge thus helping the El Cedral community to produce and prepare better quality coffee. These sometimes problematic climate conditions and altitudes play a vital part in making the coffees from this area particularly interesting. They cup with flavor attributes not found anywhere else in Central America.
Collaborative Coffee Source and Santa Barbara
Our green coffee supplier, Collaborative Coffee Source started working with the farmers in this area during the 2005 Cup of Excellence. Since then they have purchased coffee from over 20 different producers in Santa Barbara through and amazing exporter company called San Vicente. Together they have built many long-lasting and strong relationships with the farmers, such as Cresencio and Moreno Family. The area has become recognized namely by some of the very same producers CCS has developed close ties with.