Lunes 08:00 - 17:00 Martes 08:00 - 17:00 Miércoles 08:00 - 17:00 Jueves 08:00 - 17:00 Viernes 08:00 - 17:00 Sábado 08:00 - 12:00

Sicafe Coffee

Casa
El Salvador
Apaneca
Sicafe Coffee

Specialty award winning Coffee Producers and Exporters from El Salvador since 1870.

02/05/2025

Flowering us once again here! The smell inside the farm is fantastic! Have you ever been lucky enough to smell fresh coffee flowers? They usually produce a strong jasmine-like smell that completely captivates anyone.

Unusual and inconsistent rains have started to fall at El Angel Estate. These inconsistent rains have brought the fourth (4TH 🤯) flowering to the farm, and it seems we are still waiting for two more flowerings at least.

You might think this is good, but it is completely the opposite. Coffee is a fruit, it starts as a flower, the flower falls, the coffee cherries start forming and with rain start growing and filling. From flowering to ripening it takes 9 months. In previous decades, you had 2 to 3 major flowerings, and probably one small one to accompany them. This means you will have even ripening of coffee cherries in the farm so your pickers would have to go through the farm 2-3 times at most picking the ripest cherries and allowing a little more time for the rest to ripen as well. Climate change has come to affect this greatly. Having had 4 flowerings in very spread out dates (and two more flowerings on the way) means that in order to select the best coffee cherries to guarantee quality, we would have to at least go 4-6 times around the farm picking the coffee.

Again, this may not sound too bad to you. But in El Salvador we are also suffering greatly around the country with labor scarcity. Pickers are paid by weight selected and sorted daily. Those who are still working in coffee farms look for the farms where there is abundance of ripe cherries to pick (where they will earn the most amount of money). So having such uneven flowerings and ripening is not good at all.

We hope the weather stabilizes soon and we are able to have a healthy rainy season for 2025.

02/04/2025

Quality control is the key factor to determine a coffee’s quality in every stage. It is how we evaluate the result of a year’s work at the farms, the quality of the processing at the mill, the results of an experimental process, and the quality of each coffee before being released for exports.

Our mill cupping lab is fully equipped with top of the line equipment to fulfill the coffee evaluation processes. Our team is specially trained to ensure our quality control process meets specialty coffee industry standards.

Just last year we updated several of our equipment to be sure our cupping lab is up to par with new industry technology. We updated: cupping bowls, cupping spoons, RO water filtration system, water boilers, moisture meter, and our cupping coffee grinder.

Every year we are searching for ways to improve and the cupping lab has been the focus of our attention recently and hope to have the best cupping lab in the country very soon!

11/02/2025

Picking pacamaras at La Fany today! The pickers get extremely happy when they reach this varietal due to its size and weight! Don Ignacio, in the picture, is taking the time mid picking to sort his basket and separate some of the cherries that don’t meet the standards in quality we stress ln them.

07/02/2025

La Fany Pacamara coming into the mill yesterday. We have been strongly stressing our teams on quality this year. You can definitely see that in the ripeness of this beautiful burgudy colored Pacamara. We cannot wait to try these coffees later on!

01/02/2025

The famous “canasto”.

This basket is the tool used by pickers in El Salvador to hold the harvested cherries while they go from tree to tree. They are tied up to their waist allowing both of their hands to be free to use for collecting ripe cherries. There are different sizes of canastos (baskets) but the most commercially used hold 25 lbs or 40 lbs of freshly picked coffee cherries. They are made of a bamboo knitting, making them both lightweight and very sturdy to hold the cherries. Once the basket if full, they start emptying the canastos into bags and continue moving forward along the coffee field.

This picture was taken at Finca El Angel when going through the SL-28 plot. 2nd and 7th place COE 2024 winner coffees. What is there in stock for 2025? 🤓 We cannot wait to try this year’s quality.

28/01/2025

Pre-drying naturals. Just look at that incredibly beautiful burgundy color on the coffee cherries.

We love and take pride on processing clean cup naturals. They are a delight when they finally reach the cupping table. We have very strict processing politics when it comes to our naturals. The coffee must have no dry cherries, must be at least at 87% optimum ripeness, and a brix (sugar content) level of at least 22%. This is in order for us to be able to offer very sweet, juicy, and fruity coffees.

We pre-dry cherries in patios first. This stage is very critical as we need to make sure we do not smash the cherries open when raking the coffee to turn it over. We have our very own technique to ensure this 😉. The coffee spends between 3-5 days in patios before being taken over to one of the raised beds areas where it continues drying for over 35+ more days.

Specialty coffee doesn’t happed by chance, especially at Beneficio San Pedro (our processing station). 💪🏻

13/01/2025

The new harvest has just begun and coffee has just started to arrive at the mill. So far, the quality of the cherries coming in is looking beautiful. It looks like it’s going to be a great harvest in terms of quality!

17/09/2024

Freshly planted Sidras at El Angel estate.

7,000 Sidra trees have already been planted. We have a little more room to plant more trees in the area we designated for this varietal. We’ve been checking up and the first trees planted to see their development and adaptation process and so far they are doing really well. They are showing growth of mew leaves and the older ones have grown big am healthy.

It looks like this varietal is here to stay at El Angel and we are very exited for what is to come. First cup tastings for this coffee will come in 2026 🤤

13/09/2024

Just sit back, relax, and have a look at the beautiful La Fany Pacamara trees. We are in the middle of the 2024 production stage and you can now see beautiful growth in the cherries. They are developing really well and growing rapidly now. In Apaneca, we’ve had a lot of rain this year. Probably even more than in past years. We’ve already surpassed the 3,000 mm mark and we still have 1 or two months of rain to go.

This amount of rain has helped us in Apaneca with keeping our trees nice and healthy. Just look at the deep green color of the leaves, the thickness of these leaves, and the density of the leaves in the trees.

For those who’ve been able to try these pacamaras, you must know that their nice sweetness and citric acidity are a marvelous treat for your pallet.

08/09/2024

The cherries have grown so much in such a short amount of time. We are now halfway through the 2024/2025 harvest. Last harvest started very late, in the Apaneca farms we started picking coffee around the 8th of January, in Siberia around the 16th of January and El Angel only started its first pickings on the 28th of January.

Usually, from flower to ripeness it takes 9 months approximately. Climate change is real, and we’ve been seeing it over the past years on a more dramatic scale. For the flower buds to sprout it requires rain, and the rainy season in El Salvador has been behaving very erratic. Sometimes raining in march/april, sometimes coming late in may/june.

Being a coffee producer means you have to constantly deal with, learn and adapt with nature. Nature you cannot control. We cannot control when it will rain, how much it is going to rain, and when the rains will stop. It is challenging but not impossible.

22/08/2024

The Siberia Red Bourbon harvest for 2025 is looking amazing! 🤩

Since 2018, we been working hardly on renewing our red bourbon plantations at Siberia in search for more productivity. We are just 2 or 3 years away from finishing these renovations.

New trees are not only more productive, but also more resistant towards diseases, guaranteeing that our crop will all ripen healthily according to our plans.

13/08/2024

8,000+ new Sidra coffee trees are on their way now from our nursery at finca La Fany, heading over to finca El Angel 👼🏻 where they will shortly be planted. The Sidra seeds came straight from one of the best farms in Ecuador. Genetics is key to success, therefore we specifically select what we are going to produce in our farms and source our seeds very carefully keeping this in mind.

We are currently working strongly on renovations in all of our farms. Young, healthy plants are the key to our future. At Siberia this year we are working on renovating our Pacamaras, Bourbons, and expanding two small areas of the Batian and Java. At San Cayetano we are focusing our production in the Red Caturra coffee varietal with a small area with Ethiozar. At La Fany we are renovating our Red Bourbon plots, expanding a little of the Yellow Pacamara, and renovating our Orange Bourbon productive area.

The future is looking good here at Sicafe. Keep a close eye to our publications as we will be announcing exciting things to come!

Dirección

8a. Calle Oriente, Antigua Calle A San Pedro Puxtla, Barrio San Pedro
Apaneca

Horario de Apertura

Lunes	08:00 - 17:00
Martes	08:00 - 17:00
Miércoles	08:00 - 17:00
Jueves	08:00 - 17:00
Viernes	08:00 - 17:00
Sábado	08:00 - 12:00

Teléfono

+50324556017

Página web

http://www.sicafesa.com/contact-us

Notificaciones

Sé el primero en enterarse y déjanos enviarle un correo electrónico cuando Sicafe Coffee publique noticias y promociones. Su dirección de correo electrónico no se utilizará para ningún otro fin, y puede darse de baja en cualquier momento.