Episode 439 on Monday the 10th of April, 2017. El Salvador Finca San Cayetano Red Honey Bourbon
In the early 1920s Arturo Silva bought land located in Apaneca, Ahuachapán, and planted coffee trees on one of the highest summits of the Apaneca-Ilamatepec Mountain Range. He named the farm San Cayetano. Years later it was inherited by Luis Arturo Silva, father of Rafael Silva, the current owner.
San Cayetano is a 15 hectare, 100% Bourbon, farm that sits at 1,500 meters above sea level in Ahuachapán. The Bourbon plants were planted fifty years ago and are a traditional varietal for El Salvador: one I am always pleased to see. Among its attributes are the vigour and strength of its branches and the volume of the foliage, but most of all it just grows really really well in that region.
The name Rafael Silva might be a familiar one to lovers of El Salvadorian coffee. Rafael and Carmen are the owners of one of my favourite coffees, La Fany. They also own the Siberia farm, and we have bought from them for many years.
I first came across coffee from San Cayetano on a visit to El Salvador a few years ago, Rafael and Carmen very kindly gave me a day of their time and took me to see their lovely new mill and to cup some coffees. This was one of the coffees that jumped off the table at me and is an outstanding example of what Carmen and Rafael can do and so I knew I had to have it.
In the cup expect a really silky coffee that’s full of redcurrants and brown sugar, with cherry and chocolate on the finish.
Clean Cup: (1-8): 6.5
Sweetness: (1-8): 6
Acidity: (1-8): 7
Mouthfeel: (1-8): 6.5
Flavour: (1-8): 6.5
Aftertaste: (1-8): 6.5
Balance: (1-8): 6
Overall: (1-8): 6
Correction: (+36): +36
Total: (max 100): 87
Medium dark - just into the start of second crack.
"Quick Look" Guide
Redcurrant, brown sugar, cherry, chocolate.
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