Questions Fréquentes
Contactez-nous
Belco

Las Nubes

Salvador - Apaneca - El Tambor - Tabi - Anaerobique

TabiFermentation Anaerobique

Choisissez votre crop :

Notes aromatiques :

Prix spot

€/kg


À propos de ce café

This farm borders two departments: Sonsonate and Santa Ana, corresponding to the western area of ​​El Salvador in the Apaneca – Ilamatepec region; considered one of the best farms in El Salvador, it is located at the base of the Santa Ana Volcano, which erupted in 2005. The eruption spewed a large number of ashes that was transformed into natural fertilizer. Ashes are very acidic and combined with any other fertilizer can poison the plant and kill it. Since the eruption 19 years ago, the farm has been worked and certified as 100% organic. Additionally, due to its social and environmental conditions, it has been certified as a Rainforest.

 

This coffee is produced border with the National Park “Los Volcanes” and Cerro Verde, downhill Santa Ana volcano; the soil is clay – sandy, rich in minerals and organic materia. This farm is located an altitude around 1,675 masl. The farm management is between April – November/December and the flowering season it can last between May to June. This farm is certified organic and for Rainforest Alliance.

The harvest time starts in January and finishes in April and we have approximately 700 tonnes per year of coffee cherry (1,800 bags of 69 kg of green coffee). About the processing of Tabi varietal, this coffee is picked, fermented in a natural way into tanks per 8 hours (with clean well water), depulped and washed; after that, goes to the warehouse to take some rest for some weeks and then goes to CUZCACHAPA mill to the final processing till exported.

Outils marketing & Certifications

PLV, carte postale, QR code packaging, …

  • Origine

    El Salvador
  • Région

    Apaneca Ilamatepec
  • Terroir

    Ilamatepec
  • Ferme

    Las Nubes
  • Producteur

    Ernesto Lima
  • Espèce

    Arabica
  • Variété

    Tabi

  • Process

    Fermentation Anaerobique

  • Séchage

    30 jours lits de séchage

  • Conditionnement

    30kg - Jute bags

  • Altitude

    1675
  • Période de récolte

    Janvier - Avril
  • Type de récolte

    Manuelle

Le terroir Ilamatepec

Plus grande région productrice du Salvador avec des altitudes pouvant avoisiner les 2400 mètres, Ilamatepec est très réputée pour la qualité de son café. C'est probablement ici que le premier caféier fut planté. Cette chaîne volcanique, appelée cordillère d'Apaneca comprend de nombreux cratères (Ataco, Apaneca, Juayua...) et l'un des volcans les plus actifs du Salvador : Ilamatepec, également connu sous le nom de Santa Ana. De nombreux producteurs ont gagné des compétitions internationales et les variétés les plus représentées sont le Bourbon à 64% et le Pacas à 26%. 

Rencontrez Ernesto Lima

En savoir plus

Sélection d'équipements