| Location: |
Santa Ana
|
| Producer |
Valdes Family
|
| Varietal: | Red Bourbon |
| Process: | Washed |
| Altitude: |
1470 - 1650
|
| Production/Harvest Date: | Apr 26 |
| Cup Score: | 84.5 |
|
Cup profile: |
Orange, black tea, pear, almond, milk chocolate |
Finca Bosque Lya achieved fame in specialty coffee circles when it took first place in the 2004 Cup of Excellence competition. Whilst the competition’s focus is all about cupping, if extra points were awarded for a farm’s beauty, then Bosque Lya would be in an even stronger position. This is a 96-hectare farm—64 of which are dedicated to coffee, with the remainder left as natural rainforest. However, in many parts of the farm, it is difficult to distinguish between pure forest and cultivated areas since so many shade trees are used. There is an abundance of wildlife, including birds such as hummingbirds, orioles, hawks, and many migratory bird species. Mammals include wild cats, armadillos, deer, and possums. There are also countless beautiful flowers, including colorful rare orchids and epiphytes that grow on the branches of trees. The views from this farm are breathtaking, with the mountains and volcanoes of western El Salvador and Guatemala on the horizon. The towering El Chingo Volcano takes center stage in this dramatic scene. Finca Bosque Lya—meaning "Lya’s Forest"—is located near the Santa Ana Volcano in the Apaneca Mountain range of western El Salvador. The farm was established in 1932 when Gustavo Vides Valdes named his property in honor of his newly born daughter, Lya. Bourbon is the most prevalent variety on the farm—mainly red, though there is a little orange and yellow as well. Many other varieties are grown for experimentation and diversity, including Pacamara, Caturra, and Typica. The altitude range of 1,473 to 1,650 meters above sea level contributes to coffees of great complexity that are sweet and lively. Ripe red cherries are handpicked between January and March and taken to a collection point to be hand-sorted by pickers before being transported to the El Borbollon mill. Upon arrival, the cherries are emptied into separate tanks for different lots from farms around the region. Water is used to move the cherries up a pump and into a "Pacas" de
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