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Saint Anne |
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1,000 meters above sea level. |
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Bourbon, Pacas |
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Natural anaerobic 120h |
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Rodolfo Ruffatti |
Finca Lombardía Coffee against climate change
Lombardía is the name of one of the Ruffatti family 's estates in El Salvador.
It is located 1,000 meters above sea level and coffee has been grown there since 1970. The Lombardía farm is located in the Santa Ana region, where coffee has traditionally been grown.
It is now one of the few remaining farms in this region that maintains this type of cultivation.
This helps maintain the biodiversity necessary for coffee plants to grow in optimal conditions.
The origin of the Lombardy estate
The Ruffatti family emigrated from Italy to El Salvador around 1934 to dedicate themselves to coffee farming and bought their first farm called “El Salvador.”
In 1970, they purchased the Lombardía farm in the Santa Ana region. At that time, almost all of the plantations in this region were dedicated to coffee cultivation.
Since then, coffee profits have fallen dramatically, driven by speculation in the financial markets. As a result, many coffee growers have had to switch to corn.
From coffee to corn (and the effects this has had)
The shift from coffee to corn cultivation has had disastrous consequences for the environment in this region.
Coffee cultivation requires biodiversity and vegetation that create a microclimate and trees for shade.
The quality of the soil is also very important, and for this, a rich variety of vegetation and a balanced ecosystem are essential.
Due to the limited benefits of coffee cultivation in recent years, many coffee growers in this area have had to abandon this crop and switch to corn.
To this end, they have burned large areas of forest and vegetation previously used to grow coffee, leading the region to progressive desertification .
Furthermore, corn monoculture requires pesticides and chemicals that impoverish the quality of the soil and its chemical biodiversity.
All of this is because coffee is a product that is bought and sold on financial markets, and its price is speculated on in futures markets.
The Lombardía estate is committed to specialty coffee
To combat this, the Lombardía farm has opted for specialty coffee and direct contact with roasters.
Specialty coffee cultivation requires biodiversity and a balanced ecosystem, which is why the Lombardía farm remains a bulwark against desertification and strives to protect the environment.
In addition, specialty and direct-dealing coffee results in higher profits for local producers , allowing them to live more dignified lives and continue to maintain this type of farming that benefits the environment and benefits us all.
Rodolfo Rufatti, grandson of the man who introduced the Ruffatti family to coffee farming in El Salvador and who now runs the family business, is introducing more biodiversity to the farm, which indirectly also benefits the quality of the coffee.
Coffee processing at the Lombardía Farm
At the Lombardía farm, they process coffee using the "natural" method.
This means that the coffee cherries, once picked, are left to dry on beds until the desired moisture content is reached before being pulped.
This method gives the resulting coffee a fruity but clean, balanced and sweet profile.
Each batch is processed individually and with extreme care by the Productor Coffee team under the supervision of Rodolfo Ruffatti.
The process of anaerobic fermentation
Anaerobic fermentation is a culinary process widely used with other foods and beverages, such as wine.
It consists of allowing the fruit, in this case coffee cherries, to ferment in hermetically sealed tanks to prevent oxygen from entering.
These tanks also have a valve to expel the oxygen remaining inside.
Inside the tanks, naturally occurring microorganisms will begin to break down glucose molecules, a chemical reaction that generates CO² and heat.
This will cause the oxygen in the tank to be displaced and expelled through the one-way valve.
The bacteria naturally found in the coffee cherry and in the mucilage produce enzymes during this process, which are what lead to the generation of less complex compounds, such as organic acids and alcohol.
If you want to know more about this process, you can visit our article where we explain anaerobic fermentation in detail.
Why anaerobic fermentation is used and how it is done
Anaerobic fermentation has an impact on the organoleptic profile of a coffee.
This allows for the modification of this profile to improve some of the qualities present in said coffee.
Once picked at their optimum point of ripeness, the cherries are left to ferment in hermetically sealed tanks for 120 hours .
In the case of this particular coffee, the process is carried out in plastic bags; this may vary with each producer.
Cherries can be fermented pulped or unpulped, depending on the process to be applied after fermentation; washed, natural, or honey are the most common processes.
For this natural batch, the cherries are left to dry without pulping until the desired humidity level is reached, approximately 2 weeks.
During this time they should be turned regularly to ensure even drying.
