ProducerAldo Mauricio Parducci
Cup ProfileWhite grape, pomegranate, peach iced tea
Preparation22-26 day Natural, on African beds
TerroirLas Brumas, Tepecoyo, Cordillera del Balsamo
We met Aldo Parducci at a cupping organised by Rodolfo Ruffatti Batlle at London Coffee Festival in April. Rodolfo was showcasing this lot of Aldo’s coffee alongside a number of other standout lots from his contacts in El Salvador. We got chatting and Aldo told us he had submitted 10 sacks of this particular lot to the El Salvador Cup Of Excellence and was waiting for the results to be published and had reserved a further 10 sacks for private sale. We loved his coffee, so we persuaded him to visit us in Manchester with Rodolfo the following week.
Sure enough, they turned up at the roastery a couple of days later, bringing samples of several standout lots including the same Natural Pacamara he had reserved from the COE lot as well as some of Rodolfo’s recent experiments in processing Colombian microlots. Our team at the roastery was really impressed and we agreed to purchase the whole lot put aside from the auction. We agreed a price with Aldo, and with the logistical help of Rodolfo, we are proud to introduce a coffee that represents the start of our relationship with Aldo Parducci.
We have managed to pull out white grape, juicy sweet pomegranate and refreshing peach iced tea from his Natural Pacamara. We’re huge fans, and we hope you like Aldo’s coffee as much as us.
We could go on to write about the farm and tell a story of rutted roads and subtropical sunrises. But we won’t. Here’s a message from Aldo: “Our farm is Las Brumas which means The Fog or the Mist. Its name is derived from the abundant fog that forms in the afternoons. The fog forms when the warm and humid ocean breeze from the Pacific Ocean rolls up the mountain range and collides with the cooler mountain air. We are situated at 1250 metres above sea level in the municipality of Tepecoyo, which lies within La Cordillera del Balsamo.”
“La Cordillera del Balsamo, The Balm Mountain Range, is well-known for its fine and exquisite coffees and the Peruvian Balm trees from which its name is derived. The farm itself is family owned and family operated. It is composed of 80 hectares of which 73 are planted with coffee and 7 are a forest reserve. All our coffee is shade grown and hand picked. This way we strive to ensure the highest quality possible while minimising the negative impact of picking the cherries on the plant itself.
We currently are doing 3 different processes to our cherries: semi-washed, natural and honeys. On-site we are doing naturals and honeys and our semi-washed process is done nearby at a relative’s wet-mill. For all processes we are taking extra care to pick the ripest cherries to ensure full maturity and the highest concentration of sugars. For our honey process, we are depulping small quantities in the absence of water to ensure we retain the most amount of mucilage. Then the seeds are transferred to drying beds (African beds) and are spread thin. They are being moved constantly throughout the day and covered at night fall.”
“The honey process may take between 12 to 16 days depending on weather conditions. The natural process is done in many ways in the same fashion with the main difference being that the cherries are not pulped. They are set to dry whole on the African beds. The natural process takes a bit longer due to the higher initial moisture content and vary between 22 to 26 days. Once again this is dependant on the weather conditions. Our semi-washed coffees are pulped and immediately sent to the drying patios. They are not mechanically washed or fermented, but do lose some mucilage in the process of transportation from the pulping machines to the patios by means of water. Thereby, resulting in a semi-washed coffee. This process usually takes 12 to 14 days from beginning to end.
We are mostly using Pacas (dwarf red Bourbon, Red Bourbon, Pacamara and Icatù varieties for our specialty coffees. We are in the process of planting this season some Gesha and Kenyan varieties as well. This past harvest, 2016 -2017, we competed for the first time in Cup of Excellence (COE) and placed 34th in the Cup of Excellence with a Pacamara Natural.”
This is his Natural Pacamara.”