$1 from every bag of coffee sold in Jan is going to Bushfire relief. More Info
But please note, couriers are also affected and there are slight delays in delivery times. Please be patient – packages will be delivered as soon as safely possible.
Roasted hazelnut & cocoa, big juicy body with a lingering aftertaste.
This coffee is produced by Ricardo Krete with the help of a nearby processing facility called El Borbollon. El Salvador is emerging post coffee-rust epidemic, which devastated coffee production in the country. El Borbollon supply agronomists that help the farms make sound agricultural decisions. It is farms like this that continue to emerge and advance as they embrace traditional varieties coupled to advanced scientific agricultural practices. Expect rich flavours of roasted hazelnut and cocoa, a big juicy body with a lingering aftertaste.
It’s been a tough decade for El Salvadorian growers, the hardest hit Central American growing region serously impacted by a fungus call coffee leaf rust. In the depth of the crisis it is estimated that coffee production was down by up to 60-75% – El Salvador was and is one of the worst hit Central American coffee producing countries.
Coffee leaf rust is a disease caused by the fungus Hemileia vastatrix, a fungus which more commonly attacks Typica and Bourbon coffee varieties such as Caturra, Catuai, Pache and many other varieties commonly found throughout Central America. The fungal disease commonly attacks older leaves but during severe attacks (brought on by a myriad of factors) the young leaves may also be infected. The disease causes a heavy loss of leaves which results in production losses and in some cases the tree itself can be rendered completely bare void of any production.
The disease has been linked to poor crop management, a lack of fertilization, inadequate use of fungicides, climate variations, aging coffee plantations and other factors that weaken coffee plants that make them susceptible to attack. The disease is most commonly spread by the wind meaning that even some of the most well kept and terroir blessed farms can be impacted – perhaps just to a lesser degree.
This coffee is produced by Ricardo Krete with the help of a nearby processing facility called El Borbollon. El Borbollon supply agronomists that help the farm with make sound agricultural decisions. It is farms like this that continue to emerge and advance as they embrace traditional varieties coupled to advanced scientific agricultural practices post coffee leaf rust crisis.