ROBERT ULLOA - EL SALVADOR

Gardelli

ROBERT ULLOA - EL SALVADOR - Shot
  • 5.750 KD

QUALITY SCORE: 90.00

*Micro Lot*

Cup Notes
Winey / Plum / Cherry / Vanilla / Mandarin / Cocoa

suggested for espresso and filter

 

 

Technical details

  Robert Ulloa          El Salvador 
Producer              Country
 
    A.Ilamatepec        1650-1750 mt  
    Terroir               Elevation
 
         Natural         Orange Bourbon
 Fermentation        Cultivar    

 

  February 2017         August 2017 
   Picked in            Landed in

 

       1600 kg               GrainPro Bag
     Lot size                Arrived in
                                     Self-made
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

Originating from La Divina Providencia farm, our offering from El Salvador is a fantastic representation of coffee from the Apaneca Llamatepec Mountain range, within the slopes of the Santa Ana Volcano.
Roberto Samuel Ulloa Vilanova bought La Divina Providencia ten years ago. When Roberto took over the farm, the land and trees were in poor condition having been abandoned in previous years because the low coffee prices in El Salvador at that time drove the farm out of production. Since buying the farm, Roberto has rejuvenated the land and trees, planted over 8000 Bourbon and Kenya varietals on an additional plot and installed a complete washed‐process mill and drying screens. The farm and processing facilities have had a total overhaul and the improvement in production and quality is remarkable.
Besides the blissful terroir and climate, there are three main activities that have improved the quality of the farm considerably in the past: the plants are enormously strengthened by the use of Huisil, an organic fertilizer that consists of bone meal, organ/gut meal, chicken manure, coffee pulp, soapstone, calcium carbonate, and salt. Roberto also implemented an adequate preventive disease control for Roya and Anthracnose (Dieback disease) together with an aggressive foliar nutritional program. Finally, he uses biological compounds and products consisting of a variety of different species of bacteria and Bacillus. These ensure an adequate control of harmful insect larvea and nematodes.
There is a meticulous picking initiative on the farm, together with a hand sorting system practiced in the fields before the cherries make it to the processing mill. This is a naturally processed lot, sundried and stored waiting for the moisture content of the beans to come down before shipment.
This micro-lot is 100% Orange Bourbon variety and what sets this coffee apart from most coffees in the area is a slightly more acid-driven intensity.
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