El Salvador La Fany (Natural) Espresso

Honeycomb with fresh plum, white grape and soft Golden Delicious apple.

  • Info

    We’re thrilled to welcome back Red Bourbon from Finca La Fany for another year. Over the last eight years, the quality of coffee from the family run Sicafe and their two farms, La Fany and La Siberia, have continued to impress. In 1870, Fabio Morán and Etifanio Silva sowed coffee trees in one of the highest summits of the Apaneca-Ilamatepec mountain range. Passed from generation to generation, La Fany was inherited by Carmen and Rafael Da Silva a century later and, today, is renowned as one of the highest quality producers in El Salvador.

    Coffee at Finca La Fany is shade grown under Pepeto (Ingas), Cedro and Cypress trees and benefits from natural wind and erosion barriers. The ripe cherries are handpicked and delivered to their own wet mill, Beneficio San Pedro, for processing. The Silvas have utilised their massive production of earthworms to process the coffee pulp and create vermicompost, which they’re able to use as an excellent, nutrient-rich organic fertiliser and soil conditioner across their farms.

    The ripe cherries are handpicked and delivered to their own wet mill, Beneficio San Pedro where they are washed with clean water and transported to patios for two days. Once the water has drained the cherries are moved to raised beds for the remainder of the drying process. With its very own wet mill, the Silvas have greater control of the processing and quality of its coffee. Along with a greenhouse and a wet mill, the Silvas have installed a cupping room and a sample roastery, so they can focus more on developing the quality of the coffee.

    Producer Rafael Da Silva, a keen agronomist, has divided the land into tablónes – or areas – where only the finest cherries from each area are selected to produce their coffee. Finca La Fany is part of the ‘Meso-American Biological Corridor System’, a network of protected natural corridors which runs from Mexico all the way down to Panama. When this natural corridor or biological ‘highway’ passes through the shade-grown coffee regions of El Salvador, it acts as a substitute rainforest and plays a vital role as sanctuary for many of the migratory and native bird species found in this part of the world.

  • Technical Details
    • Producer: Carmen & Rafael Da Silva
    • Farm: Finca La Fany
    • Processing: Natural
    • Varieties: Red Bourbon
    • Harvest: February 2019
    • Altitude: 1450 - 1670 masl
    • Region: Ahuachapán, Apaneca Ilamatepec Mountain Range
  • Espresso Recipe
    • 19.5g

      ground coffee dose

    • 26

      seconds brew time

    • 45g

      espresso shot yield

    • 94º

      brew temperature

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