Apple, Pomegranate, Tonka, Creamy
Kenibon is a hybrid variety of beans from Kenia and Latin America – SL28 and Red Bourbon. The cup profile from ‚La Belgica‘ is a wild one. It comes with clear aromas and a creamy texture. Elegantly melting together the fruitiness of red berries and the acidity of green apples. We came by this coffee, as we met Rodrigo Samayoa during the Swiss Coffee Festival in 2022. After a quick chat and cupping round of his coffee, we had no other choice than buying some this lot. Further down below some more info about his farm and processing techniques.
Producer Café L’étranger
Origin El Salvador
Tasting Notes Apple, Pomegranate, Tonka, Creamy
Arabica Varietal Kenibon Hybrid
Roast Profile Medium
Suited for all kind of Espresso brews
During the last Swiss Coffee Festival, we met Rodrigo Samayoa and had the chance to try his delightful coffees. The coffee business of Rodrigo’s family began four generations ago. Since then, each generation has worked with passion and dedication to offer an exceptional product. By sipping a cup of their coffee and savoring its distinct attributes, you are guaranteed a fantastic start to your day!
The coffee farms, La Vega and La Bélgica, are situated in the Tecapa-Chinameca mountain range in the Usulután state of El Salvador, Central America. The country has enjoyed international recognition for its coffee varieties for decades, as they are cultivated with volcanic soil and in a unique climate that contributes to their remarkable characteristics.
The family employs a sustainable agroforestry system that includes over 100 native trees, several of which provide shade for the coffee trees and create a harmonious habitat for various species of birds and small mammals, in line with ecological agricultural practices.
The coffee farms are nestled among mountains and craters in the eastern part of El Salvador. This region is often referred to as the “lung” of the country due to its thriving forests, nurtured by the coffee cultivation culture dating back to 1865. As a family-run enterprise, they dedicate their efforts throughout the year to preparing the land where coffee trees thrive, utilizing only the best agricultural practices.
The coffee harvest begins between November and December and extends until February. Working with numerous experienced pickers, only the ripest, most mature cherries are selected and sent to the coffee mill. Depending on customer demands, they sort the coffee cherries for the fermentation and drying process. This involves storing them in large containers for several hours or days, allowing the anaerobic process (sometimes including the addition of fruits for a unique, delectable flavor), or more often, transferring the coffee to fermentation water barrels to remove the pulp from the beans and wash them in an eco-friendly, compact coffee mill.
This results in a thorough wash or honey process. Finally, the beans are left to dry under the sun on patios for at least a week.
A process that has gained popularity recently is the “natural” process, where the coffee cherries are harvested and taken directly to African beds to dry (with the pulp intact) under a mesh that shields them from the sun.
This extended drying process can take up to 30 days, allowing the beans to retain their flavors as the pulp acts as a protective layer. Subsequently, the coffee beans are properly stored, awaiting purchase by a satisfied customer, ready to be enjoyed in the form of a delicious cup of coffee from La Bélgica farms.