La Cumbre is at the highest section on the El Manzano farm and is separated out for our top micro-lots. Coffee from El Manzano/. La Cumbre has contributed to three national barista championships and first and second-place finishes in the 2018 El Salvador CoE.
Finca El Manzano, founded in 1872, had belonged to Emilio Lopez Diaz’s family for generations. In 2005, he expanded the operation by replanting new varieties to the farm and by building Beneficio El Manzano. The new cultivars and production facility gave Emilio the opportunity to experiment with different processes as well as the ability explore the different characteristics that the other cultivars have to offer. This degree of cultivation and control of the process has been at the forefront of what makes Finca El Manzano so special.
Flavor Notes: cherry, tamarind, red apple, orange, honeysuckle, red fruit
Farm: La Cumbre
Farmer: Emilio Lopez Diaz
Established: 1872
Region: El Salvador, Apaneca-Illamatepec, Santa Ana
Cultivar: SL-34
Harvest Method: Manual
Altitude: 1525 MASL
Lot: Durazno
Process: Fully Washed
Drying process: patio dried for 60 hours
La Cumbre is at the highest section on the El Manzano farm and is separated out for our top micro-lots. Coffee from El Manzano/La Cumbre has contributed to three national barista championships and first and second-place finishes in the 2018 El Salvador CoE.
Founded in 1872, Finca El Manzano, where La Cumbre is located, had belonged to Emilio Lopez Diaz’s family for generations. In 2005, he expanded the operation by replanting new varieties to the farm and by building Beneficio El Manzano.
The new cultivars and production facility gave Emilio the opportunity to experiment with different processes as well as the ability to explore the different characteristics that the other cultivars have to offer. This degree of cultivation and control of the process has been at the forefront of what makes Finca El Manzano so special.
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