El Salvador Coffee, Bourbon Honey, Mapache Coffee, a legacy of five generations in coffee production, is led by Jan-Carlo and Sofia Handtke in the majestic Apaneca Ilamatepec mountain range in El Salvador. The company is a significant employer in the region, with over 125 local staff year-round, which expands to 600 during the peak harvest season. These dedicated individuals are integral in constructing coffee nurseries, rejuvenating the six Mapache farms, and meticulously processing the finest cherries.
Mapache's dedication to environmental sustainability is evident in their conservation efforts. Each farm boasts a protective canopy for the coffee plants and the soil. Their innovative wet mill minimizes water usage, recycling and reusing water efficiently. The by-products of this process, primarily the pulp, are repurposed as nutrient-rich compost for the farms.
This special Bourbon Honey batch is celebrated as one of Mapache's “Fantastic Four Coffees”. Crafted entirely by hand at their milling station, the process begins with floating the cherries in clean water. A manual pulper, which operates without water, is then used to separate the pulp. The mucilage-coated beans are then air-dried on elevated beds for over 15 days. Partida 112 is a mid-harvest selection, chosen when cherries are at their peak ripeness for optimal flavor. These cherries are specially sourced from unique rows of Bourbon planted at 1350 meters on “El Tamagás” peak, a mountain named after the local venomous snake found in the Concepción de Ataco mountains.
Certifications:
Region: Ahuachapán a Ataco
Flavor Notes: Kiwi, Brown Sugar, Honey,and Orange Blossom
Processing: Honey Process
Varietal: Bourbon
Roast: Medium Roast
