Plan del Hoyo

Region: Apaneca, Ilamatepec
Producer: Francisco R.R. de Sola
Cultivar: Anacafé 14
Process: Fully Washed
Elevation: 1760 masl

Roast level: Very light
Roasted for: Espresso + Milk-Based
Rec. rest: 14 days
Net weight: 150g

Tasting Notes: Crispin apple, herbal tea, caramel, pecan

Fragrance/Aroma: Malic, milk chocolate
Acidity: Malic, structured
Body: Syrupy
Aftertaste: Honeyed, tongue-coating

The fragrance opens with a malic lift reminiscent of fresh apple, underpinned by a soft milk-chocolate sweetness. On the palate, the first impression is a clear green-apple character—closer to the crisp sweetness of a Crispin apple than the sharper bite of Granny Smith—supported by a structured malic acidity that gives the cup precision without overt tartness.

Through the mid-palate, the profile broadens into a syrupy body, where the fruit character settles into a layered herbal-tea quality. This tea-like framework carries subtle medicinal and botanical nuances, gently wrapped in a caramelized sweetness that adds depth and cohesion. As the cup progresses, a restrained pecan note briefly appears, contributing a mild nutty accent without dominating the profile.

The finish is defined by a honeyed, tongue-coating sweetness that lingers well after the sip, leaving the cup composed and rounded, with its apple-driven brightness gradually dissolving into caramelized and nut-toned warmth.

Plan del Hoyo was first acquired in 1953 by Don Francisco de Sola, a businessman and agricultural experimenter, located in the Santa Ana volcano's ancient crater within the Apaneca Ilamatepec mountain range. Originally cultivated with diverse crops suited to its 1,760 meter elevation, the 90-hectare estate remained protected from winds and developed into a forested haven with exceptional natural beauty. However, when civil war broke out in El Salvador in 1980, his children and current owners of the farm, Francisco R.R. and Susana, were forced to sell the cattle and leave. Once the peace accords were signed, Francisco took leadership of the farm and turned the focus to wood production.

However, it was not until 2015 that he recognized the opportunity to produce specialty coffees and began planting experimental lots with varieties including Kenya, Castillo, Anacafé 14, Geisha, and Catimor. This forward-thinking diversification reflects the investigative tradition established by his father. The farm also hosts variety gardens managed by the University of Texas with the Borlaug Institute and the Swiss firm Nestlé, demonstrating Francisco's commitment to research and collaboration at the cutting edge of coffee science.

A natural hybrid cross between a Catimor variety (Timor Hybrid 832/1 x Caturra) and Pacamara, Anacafé 14 was first discovered growing spontaneously around 1980 in Chiquimula, Guatemala and subsequently released as a rust-resistant variety in 2014 by Guatemala's National Coffee Association (ANACAFE). Representing a modern solution to agricultural challenges while maintaining cup quality, the cultivar is celebrated for its resilience, high yields, and adaptability to local conditions, particularly its resistance to coffee leaf rust, which devastated Central American coffee production in the early 2010s.

Despite its hardy genetics, Anacafé 14 produces a full-bodied and complex profile with layers of flavor beyond basic chocolate or nut notes, displaying floral and fruity aromas alongside sweetness. Francisco's selection of this hybrid exemplifies his vision for sustainable agriculture that balances farm resilience with exceptional cup quality.

Sourced from: MI Coffee
We paid: S$31.69/kg
Roasted cost: S$48.19/kg

Moisture content: 11.9%
Weight loss: 14.4%
Agtron: W78.5 / G111.8 / △33.3