Region: Apaneca Ilamatepeque
Method: Anaerobic Natural
Variety: Bourbon Elite
Altitude: 1540-1650 meters
Harvest: 2023-2024
Flavor Profile: Orange Chocolate (Jaffa), Cherry Compote, Haribo Gummy Candy, Forest Fruits
Acidity: 7
Body: 8
Sweetness: 9
Owned by Jose Antonio Salaverria and his two sons, La Ilusion is a 100-acre farm, one of the smaller farms. They meticulously track each harvest with easy-to-follow methods, numbering and noting details such as harvest dates, sorting, sun exposure duration, and processing methods. In 1970, Jose’s father wanted to buy him a house, but Jose requested a farm instead, establishing Finca Los Nogales, now operating for 50 years. After acquiring Beneficio Las Cruses coffee processing facilities in 1990, they began experimenting with different coffee processing methods. Located near the Santa Ana Volcano, La Ilusion Farm allows for experimental production of different coffee lots.
This anaerobic fermentation coffee is first held in steel tanks for 2-3 days (without separating coffee cherries). Periodically, the liquid is measured with a Brix meter, typically reaching 25% Brix, after which the coffee is spread on African beds and left in the sun for 15-18 days until reaching 10-11% moisture.
Sherif Başaran says, “During the pandemic, the legendary Pozo Azul from Honduras amazed many of our followers (a small minority didn’t like it at all, but we understand and love you ?). When I tasted La Ilusion during cupping in London, Pozo Azul came to mind immediately. Its aroma, taste, mouthfeel, and texture are rich in orange chocolate (Jaffa), cherry compote, Haribo gummy candy, and forest fruits. This coffee could be the best in terms of price/performance in the past 2 years. It rivals El Mirador Strawberry or Koji in intensity; it’s a fantastic coffee. You can comfortably enjoy 2-3 cups of filter coffee without discomfort. It has a high body, satisfying, velvety texture that coats the mouth entirely. Avoid grinding too fine or brewing too hot; it can turn excessively bitter and lose its fruitiness. Grind a notch or two coarser, aim for a ratio of 1:15 or 1:16 to avoid it being too watery.
“For espresso, I’ve had good results at lower temperatures and pressures, but it doesn’t hold much water. It’s still high-bodied, delivering a sweet coffee.”
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