El Salvador 2007

El Salvador was the first leg of our Tri-Country journey as well as my first dose of origin, and it proved to be both an enlightening as well as a humbling experience. The coffee, culture, local people, my origin guru Rick, and the untouched, seemingly never-ending landscapes made this one-of-a kind experience unforgettable. I went with the intention of participating in as many aspects of the coffee process as possible. As it turned out, I was put to work without hesitation; picking, sorting, and the exhausting turning of the coffee on the drying patios. These were “remember” jobs, labor you wouldn't forget doing, a long lasting reminder of the effort that goes into the process of producing our beloved beans... and we had it easy. A true appreciation was gained for my morning cup of coffee.

The highlight of my trip was having the opportunity to indulge in tasting some of the most remarkable and sustainable coffees I have ever tried: The Rainforest Alliance certified Cerro Las Ranas SHG Pulped Natural, from JASAL’s San Fransisco farm, the Santa Rita SHG Fully Washed (also Rainforest Alliance certified) and their Peaberry counterparts. These coffees are AWESOME! The Cerro Las Ranas or “Hill of Frogs” coffee was my first experience tasting a coffee processed using the Pulped Natural method. This "wet-and-dry" process depulps the bean from the cherry, but omits the fermentation stage, and then uses a long, but perfectly timed, patio drying process. It had amazing sweetness and acidity while providing full, complex body. It was a big hit and enlightened me to the effect that the processing has on the final cup. After all was said and done, the Salaverria Family and the staff at JASAL, under the guidance of Jose Antonio Salaverria and Aida Batlle were remarkably warm, informative, and hospitable - leaving me with an experience I will always remember.

Andrew