When not tasting coffees in our brand new 19th street training lab, and tracking shipments of beautiful coffees across the seas, Irving Farm’s Coffee Director, Dan Streetman, likes to check in on the farms with whom we have relationships. This January, he had the opportunity to travel to El Salvador, along with a few other Irving Farmers, like Liz Dean, our Upper West Side cafe manager, our technical wizard Bill McAllister, and El Salvador native Mayita Mendez, who works with us on our sales team.
As always, Dan wrote some letters home to his Irving Farm “farmily”, and also as always, we now share them with you.
Yesterday was basically a travel day. We got to the wet mill here at Beneficio Las Cruces around 4pm yesterday, and saw some coffee being unloaded and processed.
After dinner we came back to the mill and watched the guys unload all the cherry from the day’s picking. The farmers usually start around six in the morning and pick until 2-3pm. Afterwards everything gets sorted and weighed at the farm. Depending on the farm, the best quality will be sorted for microlots while the less ripe cherry will be separated and marked to go into the larger lots, or generic Strictly High Grade (SHG) lots. After the trucks are loaded they have to drive to the wet mill, which can be up to two hours of travel. Once at the wet mill all the trucks are weighed to verify that the same weights arrive at the mill that were picked in the farm. This process takes some time, and there is usually a line of trucks waiting to get their weight verified, and then be unloaded. Each truck takes about two hours to unload, especially as they have to move around to unload different lots into the designated bins so they can be processed separately.
We watched until midnight, as they unloaded five truckloads. It was crazy to watch, as they had just finished one microlot when we arrived and immediately started dumping cherry into the bins. Meanwhile they started processing the SHG coffee while they unloaded two more trucks into the tank. Each truck had some of each type, generic SHG, and microlots so it was a ballet of rearranging the trucks every 20 mins or so to get it in the right spot to sort the coffee into the right bin: six different microlots, an SHG and a commercial grade bin. At the end of the night they totaled 180,000 lbs of cherry, which will be processed into about 250 bags of exportable green coffee. (The equivalent of how much Guadalupe Irving Farm buy for a whole year.)
Next, we’ll head to Guadalupe and El Molino.
Yesterday morning we went over to visit the Guadalupe and El Molino farm sites. We did a rather extensive walk of Guadalupe and examined some different plots. Specifically, Andres and Jose Antonio showed me how they are continuing to convert Guadalupe to the agobio parras system. This method takes the vertical Bourbon trees and bends them sideways. They have found that this method is working to help the trees fight rust because it uses a more developed root system to support the tree. Also, it is very beneficial for another problem they have been having in the farms recently which is WIND.
Wind storms are very common to this part of El Salvador, but this year the wind has been especially bad. Usually the storms only last for the month of October but this year they have been seeing windstorms every other week from October until now. The Bourbon is especially susceptible to the wind because of its height, as it can grow up to 10-12 feet. By bending the tree you bring the height down to 6-7 feet, the wind can more easily pass over the trees. It was pretty incredible to watch the tall trees shaking profusely in the wind and the parras barely be touched. After we went and saw El Molino drying on the patios at the old abandoned mill on that farm.
We also examined a plot of Catuai variety coffee growing on Guadalupe.
Afterwards, Andres and Jose Antonio showed me the nursery and some of the varieties they are working with. This year they are working on a project to plant 8 different varieties in one farm, as a test for what types they will plant in the future. Specifically they are working to find the best variety for each plot on each farm, by understanding what characteristics each will have. They are planting SL-28, Geisha, Pink Bourbon, Yellow Caturra, Batian, and SL-32 along with Castillo and a few other Catimor types.
We had lunch with Jose Antonio Sr. (Andres and Jose Antonio’s father). It was great to see him, the first year that I was here was his last year managing the farms. This is my 5th trip.
After lunch we did some cupping. We cupped 30 coffees. I am very excited because both the Guadalupe and El Molino cupped well, even though they are extremely fresh from the patios.
We also cupped a lot of Catuai and Catimor from the same farm, neighboring plots. I was surprised how well the Catimor cupped. Jose Antonio explained to me that they are planning to plant more Catimor at lower elevations and for their more generic coffees. We also cupped some coffees with different processing methods, like some which were soaked after being washed, some pulp naturals, and some naturals. It is early in the harvest but across the board they are showing the consistency and quality I have come to expect.
Later we went to visit the Santa Rita farms, and Jose Antonio had me demonstrate two different types of parras. A parra is when you allow the tree to grow vertically for 5-10 years, and then you bend the tree so that the vertical trunk, becomes horizontal. Since you learn by doing, Jose Antonio had me demonstrate the techniques on a few trees so that I could practice.
One method is the traditional parras where the vertical tree is bent to become a horizontal branch, which will eventually sprout 4 more verticals. In this system it is very important to give adequate space to the verticals so that the branches don’t all grow into a tangle. It takes quite a bit of forethought to do this well, especially considering that this will be a 10-40 year project to complete. Thinking that far ahead is definitely a challenge.
We also walked through the parra de raiz, or root parra, where the tree is dug up and reburied at an angle. A different method of achieving the same result. Only in this system, the roots will not support 4 bent verticals like in the traditional parra. Afterwards, Bill, Liz and Mayita arrived and we gave them a tour of the wet and dry mills before leaving to stay at Talnamica, Mayita’s family farm. It was a memorable visit for all of us.
Stay tuned for our next round of Irving Farm letters home from coffee’s source, next stop, Nicaragua!