We're thrilled to announce our latest Salaverria experimental lot! This exclusive batch features Geisha beans and marks the debut of our revamped Our Wonders' packaging.

This microlot originates from the esteemed Salaverria family farms, boasting five generations of coffee cultivation expertise. Situated in the pristine Apaneca-Llamatepec region of El Salvador, these farms are dedicated to producing exceptional micro-lots renowned for their unparalleled quality.

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.

This specific lot has been subjected to an experimental process: 140H Anaerobic Natural.

Anaerobic process starting with the careful handpicking of fully ripe cherries. These cherries are meticulously sorted before being transported to the mill. In the natural anaerobic coffee processing method, the cherries are placed in fermentation tanks where they are initially cleaned with water to eliminate any floating debris. Following this, the tanks are sealed for 140 hours under controlled microclimatic conditions, with a unidirectional valve to be able to expel the oxygen, allowing the naturally occurring bacteria and yeasts on the cherry to break down the fruit sugars and develop unique flavors.

After this fermentation period, the coffee beans are spread out on raised drying tables, known as African beds, to dry for 14 days.

In the cup: super complex and powerful!

Tasting notes: Red fruits punch, dark chocolate, tangerine peel, light caramel. Amazingly long and floral aftertaste of rose petals. Vibrant and complex acidity, syrupy body.

Resting period: at least 7 days for filter roast.