About The Coffee Farm
Cooperativa San Carlos first started in 1980 and was made possible by agrarian reforms that were implemented by the El Salvadorian Government which redistributed land to small farmers. The 672 Ha farm runs from 1100 to 1665 masl on the Cacahuatique Mountain, which during the civil war in the 1980’s was a strategic strong point for the Government Opposition Forces as it allowed views from its summit far around the region. The farm has 126 Associate members with their families all living on the land together and working on the farm as a group with the land split into 25 separate lots. Originally, they just grew pacas and bourbon and have recently added a small amount of Pacamara in the higher lots of the farm. The wet mill and patios for the processing the coffee is situated at 1400masl up the mountain providing a perfect location for drying the coffees as it is situated facing north/north east which is the direction of the prevailing winds which helps to maintain stable temperatures for drying coffees.
This lot comes from the El Manzanal and Brasilia sections of the farm where the coffee is delivered to the mill then floated and cleaned. After this it is then pulped and fermented overnight for 12 hours in tiled tanks. It is then washed and cleaned before then being dried on the patio for 10 – 16 days.