Country: El Salvador
Producer: Tom Hawk
Harvest Season: 2012
Elevation: 1300 masl
Suggested Brewing Method: Chemex, Pour Over
Farm Info: Finca
Aconcagua has been devoted to coffee growing since the late 40’s and has “El Imposible” national forest as its
neighbor. Because of it size and biological diversity, this
forest is considered the most important natural park in El Salvador.
Aconcagua’s coffee trees are on average 27 years old and the farm shade
trees are mostly native, keeping the “Imposible” forest feeling inside
the farm. Coffee tree density is 2,500 trees per hectare and shade
coverage is provided by 210 shade trees per hectare.
Tom and his farm supervisor picked this area because of the variety
planted and the micro-climate. This tablón was also chosen in 2007, when
Aconcagua came in 18th at the Cup of Excellence.
consistently perform several cultural practices to avoid erosion, such
as planting Izote or Vetiver grass. Pit digging is another task very important in Aconcagua because of
the tough structure associated with the existing clay soil, this also
helps collect organic matter.
Aconcagua employs 30 people permanently
and nearly 100 people during harvest time. They are always giving back
to the community. In the past, they donated land to build a school, provided access to clean
water, and donated yearly provisions for the children, like
raincoats or sports uniforms. Future plans include introducing better
health care services to his employee’s families.