Slow Food Hub - Jewellery Quarter



Sold by: Hasbean

One of our oldest relationships, Hasbean, has been working with La Fany and the De Silva family since 2003

Rafael and Carmen De Silva were the first producers we met and the first farm we visited in El Salvador. This is a relationship we consider to be a real foundation for Hasbean.

Finca La Fany has been producing coffee in El Salvador since 1870 and has belonged to the same family from generation to generation. Situated on the Santa Ana volcano, the farm provides work for 24 families in the community. It's in a biological corridor that stretches for 27 hectares from Mexico to Panama and grows mostly Bourbon + a small amount of Pacamara.

Carmen and Rafael continually invest in the milling of their own coffee and improving the facilities they have, which has really driven this shade-grown coffee to just get better and better year after year. We think you can really taste the continuous development in the cup; this is one of our all-time favourites, and it's one of the coffees that we'd be absolutely devastated to lose if we were ever unable to get it.

Palo Alto is a Tablon of La Fany, a specific part of land that's been separated from the main body of the farm - it's on the other side of the road that runs near the farm and stands in the highest part of the mountain at 1,600 metres above sea level. It is 6 manzanas (approximately 4 Hectares) in size and has both Pacamara and Bourbon trees planted. Carmen and Rafael harvest this portion of the farm usually in February-March due to the fact that the cherries take longer to mature, on the rest of the farm they harvest December-January.

This coffee is both super clean and complex. There's greengage and kiwi fruit up front, then a shoulder of pomelo and even a little cherry on the aftertaste - a wonderful mashup of fruits.

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