Finca San Francisco Tecuamburro - El Pollo Micro Lot

Coffee farming at San Francisco Tecuamburro began under Daniel Barillas Harrarte and his wife, Matilde Arroyo, in the late 1800s. The farm has been passed on from generation to generation and is now owned and managed by Sergio Barillas Escamilla.

The farm’s unique location in the crater of the dormant Tecuamburro Volcano, at an altitude of 1,460-1,770m, provides ideal conditions for the production of high quality specialty coffee. The farm covers an area of 110 manzanas (around 77 hectares), and is planted with around 80% Bourbon trees and 20% Catuaí.

Abundant shade cover on San Francisco Tecuamburro is provided by native cujillo and guagua trees. The heavy leaf-fall from these species is deliberately left on the ground to create a leaf mould, which provides a rich natural fertiliser for the soil.

The ripe coffee is picked by hand, with several separate passes as the cherries reach peak maturation. The water used to process the coffee comes from fresh water springs on the farm, which also provide drinking water to the population in Chiquimulilla and Guazacapán.

The farm’s annual production averages around 1,760 quintales (80,960 kg).

The ‘El Pollo’ micro lot comes from a small demarcated plot or ‘parcela’ at the very highest point on the farm at around 1,770m. This small experimental mico lot was picked and processed separately from the rest of the crop to maintain traceability and quality.

Cupping Date: 

10 August 2010

Clean Cup: 

Clear, Transparent

Sweetness: 

Sugar Browning

Acidity: 

Grape/Tartaric

Mouthfeel: 

Smooth, Round

Finish: 

Sweet, Medium Length

Balance: 

Acidity/Sweet, Sound Structure, Harmonious

Overall: 

San Francisco Tecuamburro - El Pollo is very clean and sweet with notes of cocoa, dark chocolate and cane sugar, even, balanced and transparent