El Martillo (spanish for "the hammer") is a 19.5-hectare farm at 1700 meters above sea level, owned by the Salaverría family, and one of our long-time favorites.

The farm is part of a broader project run by José Antonio Salaverría and his sons, sixth-generation coffee producers from Ahuachapán, El Salvador. In 1970, José Antonio Sr. chose to inherit a farm (Finca Los Nogales) over a house, marking a major step in expanding the family’s coffee legacy.

All their farms are processed centrally at Beneficio Las Cruces, a mill they purchased in 1990 and have since modernized. Their success stems from a deep passion for coffee, a focus on quality, and a strong, valued team.

The Salaverrías grow coffee across three main areas near the Santa Ana volcano: El Molino, San Francisco, and Santa Rita — each containing several farms, some inherited and others acquired over time.

Starting in 2011, a quality program led to detailed lot separations by farm and block, focusing on higher-altitude crops (1400–1750 masl) and experimenting with fermentation and drying techniques to boost coffee quality.

In response to the devastating impact of leaf rust on El Salvador's coffee farms, the Salaverría family has spent the past decade focused on soil regeneration through the use of Huisil, an organic fertiliser made from coffee pulp, animal waste, and plants. Founded by José Antonio Sr., the Huisil factory transforms organic waste into nutrient-rich pellets that not only strengthen the plants but may also enhance coffee flavor. Specialized fertilizer blends are applied mid-year to support bean development, along with foliar treatments like copper to help protect against future outbreaks of leaf rust.

Process: Extended Washed.

This lot is composed of 100% Yellow Caturra varietal. After sorting the cherries by ripeness, the coffee undergoes pre-fermentation and pulping in fresh, clean water, followed by an aerobic fermentation lasting 72 to 95 hours, which enhances clarity, acidity, and shelf life. Then the coffee is washed and dried outdoors on raised beds for up to 15 days.

In the cup: notes of passion fruit, sour cherry, cacao nibs, cookie, and violet. Balanced acidity and a sweet chocolate cookie finish.

Recommended resting period: Allow at least 10 days from the roast date for espresso roasts and at least 8 days for filter roasts.