Phoenix is part of a project to promote organic farming in the region.
Phoenix
Salvador - Apaneca Ilamatepec - PHOENIX - SHG EP - Washed, Organic
TabiCastilloWashed
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Aromatic notes
Spot price
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They combine their strengths and volumes to meet their commitments
Sourced by our agency
Phoenix coffee is grown under a highly diversified shade system that encourages biodiversity.
Why choose organic farming?
The Apaneca Ilamatepec region was hit by the Rust, a very serious epidemic, which had serious consequences for coffee production. It destroyed many plantations, forcing growers to replant coffee trees with more resistant varieties over a period of 10 years.
In 2005, well aware of the future challenges of climate change, the cooperative decided to enter the organic market. They encountered difficulties, however, as coffee was more complicated to produce and yields were low. As the cost/benefit ratio was low, many producers withdrew from the cooperative, dropping from 23 to 11. These 11 producers have come together to tackle the instability of production on each farm and offer you a coffee that has risen from the ashes!
Full documentation
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- El Salvador
Origin
Region
Apaneca Ilamatepec Terroir
Ahuachapan - Les producteurs du projet PHOENIX
Producer
Species
Arabica Varieties
Tabi,
Castillo
Process
Washed
Drying
Patios
Packaging
69 kg - Jute bags Altitude
1200 Harvest period
December - March Type of harvest
Manual
The terroir Ahuachapan
The Ahuachapan region, located a few kilometres north of Ataco, is a region with a strong coffee-producing history. It benefits from good year-round water availability, dense forests and soils rich in organic matter that make it a unique terroir well-suited to quality coffee production.
Meet Les producteurs du projet PHOENIX
A few words about Les producteurs du projet PHOENIX
This project is supported by several producers who have been present on the slopes of the Chingo volcano for a long time, but also by young producers who have recently settled in the area. They have the ambition to keep producers on site and to keep coffee growing alive in the long term.
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