We’ve told you where in Bloem you can find the final product; now we are going to share with you the coffee-making process from an actual coffee maker’s perspective. We were fortunate enough to host German Zelayandia at Arista Guesthouse back in 2012. He is a Salvadoran engineer who visited Bloemfontein on business. He is part of a company called @GrupoConval, Salvadoran coffee production company and these are his insights.
The history behind the company dates back as far as 1918, where one man and one woman united with a common interest in coffee production. From there onwards, generations of coffee growers acquired new coffee farms in better geographical areas, installed wet and dry mills and switched over rom generic to speciality coffee for exportation and to introduce tourism as a compliment to the sustainability of the coffee production.
Fast forward to 2018 and the fourth generation of coffee growers has, amongst other things, broadened the exportation of speciality coffees and has introduced new varieties (geisha) and 3 members of the fifth generation are interested in joining in on the venture.
The coffee farms Monte Verde and Los Cipreces are on the Ilanmatepec mountains.
Both these farms produce mainly bourbon and pacas varieties. The harvest period spans from December to February each year and the area experiences sufficient temperatures and rainfall for optimal growth of a variety of trees.
We did not exaggerate when we said that coffee-making is an intricate process, but here’s our simplified version of the whole shebang:
It all starts with cutting, sorting and weighing of cherries. Then, the coffee is transferred to the wet mill for pulping. It is then left to ferment for an average of eight hours before it is eventually taken to dry in the drying yards. After about 6 to 8 days of drying in the sun, being moved and covered with plastic in the evenings, they proceed to gather the coffee in bags (by variety, batch, plank, characteristics, process etc.) and transport the bags to a horizontal drier for further drying. Finally, they are packed into new bags and stored in warehouses in separate consignments, depending on the case and wooden pallets.
Conval Group is deeply rooted in family values and social responsibility. This is shown in the fact that the 5th generation of the same family is about to take over the company and in the fact that they take care not to waste water in their processes, respectively.
For information on where to find their coffee beans, please refer to www.grupoconval.com
A Traveller’s Friend