What is the Santa Teresa Manor characteristic of El Salvador Coffee Natural Hot Spring Water washing treatment

Villa: Santa Teresa

Products: iron pickup, bourbon, Kaddura

Grade: SHG EP

Production area: Ataco Ahuachapan,Salvador

Sea pull: 1250 ~ 1350 m

Treatment method: natural hot spring washing treatment

Reference flavor: nut, oolong tea

El Salvador-"Finka Santa Teresa"

Magdalena Marina Alvarez (Magdalena'Mamalena'Alvarez) bought Finca Santa Teresa in the early 19th century and has been owned by the family ever since and handed down from generation to generation. Today, Carlos and Sandra Guillen manage finca, which is still the main growing area of Bourbon and enthusiastically produces coffee. Coffee (some of which are more than 50 years old) brings exquisite flavor. Therefore, it is not surprising that working closely with some of the best beneficiaries has created the highest quality specialty coffee.

In addition to "Finca Santa Teresa", the Guillen family also manages three other fincas:La Dalia,El Mercurio and San Antonio-, each with its own characteristics and different varieties. All these specialty coffees are sold under the "Cuyanauzul" brand.

During our apprenticeship as a "coffee master" at the Salvadoran Cafe (Escuela de Cafe de Salvador), we met Sandra and Carlos in 2015. We are pleased to be able to refine their high-quality coffee beans and provide them to you.

When coffee beans are being treated, it is very rare in the world to use this hot spring water as treated water. The water quality of hot spring adds that the temperature of hot spring is 85 ℃. The garden uses two-inch water pipes to introduce hot spring water into hot spring pool noodles, and hot spring water is introduced to six pools with different elevations. When the hot spring water reached the sixth pool, the temperature of the hot spring happened to be 32-34 ℃. The farm uses the cooled hot spring water to make coffee.