Producer: Familia Ortiz Barriere
Farm: Finca Las Mercedes
Altitude: 4600 feet
Process: Double Soak
Notes: Sugar Cane, Blood Orange, Red Plum
This is the fifth year that we are offering the Double Soak micro-lot of La Avila following the success of this unique processing experiment in 2012 and 2013.
Owned by the 5th generation of the Ortiz Barriere family, Finca Las Mercedes has everything we look for in a Direct Trade farm. Currently led by our friend Lucia Ortiz, Las Mercedes has been one of the top quality coffee producers in El Salvador. We take great pride in working with exceptional coffee producers and Las Mercedes is one of those farms that rises to the top of the quality list every year.
The Double Soak Method
Within hours of the cherry being harvested, it is brought to the on-farm mill where it is quickly depulped leaving a small amount of the mucilage on the outside of the bean. The coffee is left in a fermentation tank where enzymes help break down the remaining sweet, honey-like mucilage. After fermenting for 12-18 hours the coffee is sent through washing channels to completely clean it. Up to this point, the process is identical to a washed coffee. The difference comes in the next step. With the Double Soak method, the coffee is moved into a special tank to soak for an additional 24-hours. The tank is then emptied, and the process is repeated, filling the tank again and letting the coffee rest for 18-24 additional hours. After the second soak, the coffee is moved to the drying patios before being packaged and shipped to us.
In 2012 Lucia de Ortiz, manager of the farm for the family Ortiz, sampled the coffee and was very pleased with the results. Out of curiosity, she sent the coffee to be evaluated by a panel of cuppers at the Consejo, or quality control lab for El Salvador. Ironically, the cuppers were so impressed with the coffee that without Lucia’s knowledge they submitted it to the 2012 El Salvador Coffee of the Year competition, where it took 1st Place. (side note: the El Salvador Coffee of the Year competition is not associated with the SCAA Coffee of the Year competition.)
This lightly roasted coffee features a cocoa and citrus zest aroma, syrupy body, and bright acidity. When brewed it has notes of sugar cane and a blood orange sweetness. Red plums and a gentle note of grapefruit are present in the finish.