We had the pleasure of meeting Rene & Enrique Urrutia, current custodians of Finca San Ernesto which was established by their family in 1870, at a tasting session in London and a more dedicated and passionate pair of coffee producers you could not hope to meet. The estate is in a state of recovery after the devastating leaf rust disease, La Roya, visited their farm in 2012. Production yields are now in recovery and replacement trees are set to start bearing fruit this year. Rene & Enrique have taken the opportunity to diversify their varietals, adding Pacamara and Geisha trees to their traditional stock of heirloom varietals, plus they’ve protected their revenue further by building a restaurant and hotel on their beautiful volcanic estate complete with steaming geizers. The estate has its own processing mill which allows the Urrutias freedom to experiment with processing methods – traditionally coffee is fully washed in El Salvador giving its characteristic delicate body and clear, tart acidity.
We have their washed process, this coffee has plenty of cocoa with a caramel body, tart citrus acidity and an almond finish.