This is the third microlot we feature this year from the farms of the Salaverria family, who's been growing coffee for 6 generations. They manage a few farms that work exclusively with high-quality micro-lots in the Apaneca-Llamatepec area of El Salvador.

Apaneca-Ilamatepec is a volcanic mountain range in El Salvador, with the active IIamatepec volcano. The region is the country's top coffee-growing area, with 37 districts, over 9,740 families, and 70,881 hectares of land. It produces 53% of the country's total coffee production.

Andrés Salaverría has been passionate about coffee growing since childhood. His family has been in the coffee-growing business for over a century, with farms in several regions of El Salvador. He has been involved in the family business for 11 years and has completed a master's degree in coffee economics. After returning to El Salvador in 2011, he focused on the coffee farms' commercial, industrial, and administrative aspects. The family is dedicated to diversifying their products and adopting new processes.

Their objective has always been to diversify their products and to stay up to date on new trends in coffee production processes from other coffee-producing countries to replicate them in their beloved country of El Salvador.

One of the Salaverría family's most essential farms is the San Francisco farm, which is not only home to a coffee-producing region, but also a natural forest reserve. This reserve was donated to the National Forestry Association of El Salvador to preserve a beautiful habitat for many exotic species of plants and animals. The San Francisco farm is located near the town of La Majadac in the district of Juayúa. Its rich volcanic soils make it an ideal place for growing coffee.

The coffee at the San Francisco farm is grown in the shade, and harvesting is done selectively by hand, picking only fully ripe cherries. Social and environmental activities play a significant role in the daily activities of the farm and the family business. They always strive to provide the surrounding communities with health services and infrastructure for educational activities.

Process: Ice Drip Anaerobic Washed.

Upon receiving the cherries, meticulous sorting is conducted based on their ripeness to ensure uniformity in processing. The selected cherries then undergo anaerobic fermentation to develop nuanced flavors and enhance their inherent characteristics. Following this, the cherries are carefully depulped to separate the beans from the pulp.

Next, a unique method involving aerobic fermentation ensues, where the beans are enveloped by a coffee cherry husk blanket and topped with ice, allowing for a controlled and prolonged fermentation process that imparts distinctive qualities to the beans.

Subsequently, the beans undergo a thorough washing stage to remove any remaining residue and to prepare them for the drying process. Finally, the beans are laid out in the open air to gently dry under the sun's warmth, culminating in the creation of exquisite coffee beans ready to be savored and enjoyed.

In the cup: this lot stands out for its cleanliness and sweetness, with an aroma reminiscent of tropical fruits and some floral notes. In the mouth, we find a creamy elixir with notes of raspberry, cocoa, brown sugar, with balanced citric acidity.

Minimum resting period: 10 days from the roast date for espresso roast.