SPECIALTY GREEN COFFEE
We select the best beans from our farms to export an excellent specialty coffee. We keep every part of the production process in detail, from sowing to milling, to ensure an excellent cup.
Get to know some of the varieties, among others, that we have
It is the tastiest variety of coffee in Central America. It was created by the Salvadoran Institute for Coffee Research (ISIC) in the late 1950s.
This special and very rare variety of coffee is a cross between the famous Maragogype and Pacas, a highly productive Salvadoran mutation discovered in 1956.
La Bélgica farm was one of the three places where the Pacamara was initially tested. The grains from the first harvests were carefully treated to become the seeds to expand the Pacamara to other farms in the West and East of El Salvador.
Now, it is considered one of the jewels of the country.
It is a tall variety characterized by a relatively low production, susceptibility to the main diseases and excellent cup quality.
At the beginning of the 17th century, French missionaries introduced coffee from Yemen to Bourbon Island (now La Réunion) in the Indian Ocean.
In 1860 the variety was introduced to the American continent, also making a leap in quality compared to its African brethren.
In Latin America, Bourbon itself has been largely replaced (due to its susceptibility to diseases) by varieties that descend from it (such as Caturra, Catuai and Mundo Novo), although it is still cultivated particularly in El Salvador and in Peru.
Created by the Salvadoran Foundation for Coffee Research (PROCAFE). It comes from a pedigree intersection of the varieties Villa Sarchi (Bourbon origin) and Timor Hybrid.
Known for its resistance to coffee leaf rust.
Cuscatleco means that it comes from Cuscatlán (name given to the country zone by the native Indians), which means “land of jewels” in Nahuatl (the Indian language).
We also work with other varieties to achieve special coffee blends, where we obtain the best qualities and attributes of our beans.
The unique characteristics of one coffee add to those of another and thus we arrive at an impressive result for the palate. It is not magic, but effort and knowledge.
Revolution. If we can make the processes different and better, then we go for them. Here the coffee is dried on beds without removing the pulp. Thus, the coffee acquires an impressive fruitfulness and superior quality.
Sweet as honey. Here, the pulp is removed from the coffee bean, but not the mucilage, which gives the bean a sweetness that has been appreciated throughout the world from recent years.
NATURAL – CONTROLLED FERMENTATION
Pure innovation. Similar to Natural, but before drying, the coffee goes through a controlled fermentation process, where the coffee beans bring out their best properties and achieve attributes never tasted before.
Tradition. The coffee is immediately processed in the mill after it is harvested and subsequently dried.