Vista Hermosa 1000g

Vista Hermosa 1000g
Roasting profile

Country: El Salvador

Region: Ahuachapan, Apaneca-Ilamatepec Mountain Range

Farm: Finca Vista Hermosa

Farmer: José Enrique Gutierrez

Varietal: Caturra

Altitude: 1,100 masl

Process: Honey

In our opinion:


Third-generation coffee farmer, José Gutierrez, combines scientific know-how
with age-old farming wisdom to nurture and protect his coffee from diseases and pests.


About this coffee

José Gutierrez is a third-generation coffee producer whose passion for coffee cultivation brought him back to coffee nearly 25 years after his family stopped producing coffee in the 1980s. In 2005, José, inspired by the growing interest in specialty coffee and higher quality, returned to coffee production with great excitement.

Today, José continue to focus on producing high quality coffee on his farm in the Illamatepec mountain range. Fertile clay soils and environment-focused agriculture support José’s passion for specialty coffee.


Harvest & post-harvest

Coffee at Finca Vista Hermosa is grown in shade provided by native tree species. Shade trees also double as habitats for native species of birds and other local fauna. The 6-month dry season helps trees concentrate sugars in their cherry.
José’ is dedicated to preserving the environment by using sustainable farming practices. The farm uses a holistic ecological system that combines a knowledge of microbiology with plant nutrition. José's practices combine scientific know-how with age-old farming wisdom to nurture and protect his coffee from diseases and pests.

Pickers selectively handpick ripe cherry. José has developed long lasting relationships with his pickers, many of whom return year after year to harvest cherry at Finca Vista Hermosa. These relationships help José hire and train skilled pickers who pick ripe cherry more efficiently.

Once harvested, cherry is pulped in an Ecopulper. Parchment and mucilage is laid to sundry on a clay patio for 14 to 18 days. Drying parchment is turned regularly to ensure even drying. Parchment is rested and then transported to Beneficio El Carmen, a dry mill in Concepcion de Ataco, Ahuachapan. In total, coffee rests 60 to 150 days between the time it finishes drying and export.


Coffee in El Salvador

Don’t be fooled by El Salvador’s small size. It was once the 4th largest coffee producer worldwide and continues to produce high quality lots. The country is known for its great cupping varieties, such as Bourbon and Pacamara. In fact, two beloved, frequently highscoring varieties—Pacas and Pacamara— originated in El Salvador.

Unlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee.

Roasting profile
El Salvador
Article No.
1 kg/pcs
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