EL SALVADOR FINCA LOS BALCANES ORGANIC ESPRESSO

Cooperativa Cuzcachapa de R.L. was established in 1966, by 56 founding coffee producers. The Cooperative Association was based on free accession to voluntary retirement and equal rights obligations, with the aim of seeking social and economic improvement both personally and of all coffee producers. The Cooperative now has about 1200 active members. The founding partners started by benefiting between 500 to 1000 quintals of coffee, having currently an average reception of 80,000.00 quintals of coffee (last five harvests). As complementary activities to the process of coffee beneficiation, the company finances the production process, through the credit of Avío, with interest rates lower than those of the local market. The constant growth that the company has had currently places it as the third company that benefits coffee in the country and the first in the Cooperative Sector.

Pacas is a natural mutation of Bourbon, similar to Caturra in Brazil and Villa Sarchi in Costa Rica. Similar to other widely cultivated Bourbon mutants, Pacas has a single-gene mutation that causes the plant to grow smaller (Dwarf/Compactism).

This is its chief virtue: the plant’s small size leads to higher potential yields and the possibility of placing plants closer together to increase total fruit production on a farm. The variety was discovered in 1949 on a farm owned by the Pacas family in the Santa Ana region of El Salvador. In 1960, the Salvadoran Institute for Coffee Research (ISIC) began a program of pedigree selection (selection of individual plants through successive generations) for Pacas.

Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918.Caturra has a single-gene mutation that causes the plant to grow smaller (called Dwarf/Compactism). Its name derives from the Guarani word meaning "small." It is also called "Nanico." After Caturra’s discovery, selections were made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil, starting in 1937.

Caturra led in part to the intensification of coffee cultivation through higher density planting, often in full sun, that took place in the region in the second half of the 20th century.Caturra is also known for being one of the parents the so-called “Catimor” family of cultivars.

Washed coffees focus solely on the bean. They let you taste you what’s on the inside, not the outside.

You see, a natural or honey processed coffee requires that the coffee cherry around the bean be flavourful. Washed coffees, however, depend almost 100% on the bean having absorbed enough natural sugars andnutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying are absolutely key.

We believe coffee is as unique as you are. We treat each coffee that we have selected carefully as unique. We allow the coffee bean to guide us in roasting so that ultimately the bean will give us the best it has to offer – optimal aroma, flavour and sweetness. Our process is, roasting, cupping, repeat… until we are happy so that you as our client will be able to experience an excellent cup of coffee that will bring you great pleasure and satisfaction.