Rocendo Recinos Flores has a 1.5 hectare size farm located in Chalatenango, El Salvador.
The process starts when by doing a selective hand picking of only ripe cherries. Coffee is depulped by hand the same day as it;sharvested and moved to beds to start with the drying process. Rocendo ferments his coffee for 11 to 14 hours, depending on the weather. The drying process takes 12 to 15 days.
Parchment coffee is stored in a warehouse only for coffee until is moved by mule to the dry mill.
El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate.
It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects
I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities.
This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude