San Francisco 300H+ Anaerobic Natural - Apaneca
- Roasts on: Nov-14, 2025
- Ships on: Nov-17, 2025
Summary and Tasting notes
Discover an extraordinary anaerobic-processed Ethiopian Heirloom microlot from El Salvador's Salaverría family. Grown in volcanic soils and crafted with five generations of expertise, this coffee offers an intensely complex and vibrant flavor experience of red cherry, rose, and dark chocolate, complemented by ripe tropical fruits and sultanas
About the Coffee
Origin
The Apaneca-Ilamatepec mountain range represents one of El Salvador's most prestigious coffee-growing regions. Characterized by volcanic terrain and a unique microclimate, this area produces exceptional coffees. The active Ilamatepec Volcano contributes mineral-rich soils that impart distinctive flavor characteristics to the coffee, creating an environment where exceptional beans can thrive.
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Producer
The Salaverría family represents a remarkable coffee-producing legacy spanning five generations. Led by Andrés Salaverría, who holds a master's in coffee economics, the family is committed to innovation and quality. Their approach combines traditional farming with progressive techniques, ensuring each microlot represents the pinnacle of coffee craftsmanship.
Process
This microlot undergoes an extended anaerobic natural fermentation process, lasting over 300 hours in sealed tanks. During fermentation, naturally occurring bacteria and yeasts break down cherry sugars, developing intricate flavor layers. The innovative drying process alternates between open-air and covered stages, using heat and controlled humidity to concentrate aromatic compounds and preserve bean complexity.
Tasting Notes
A sensory journey of red cherry, rose, and dark chocolate, complemented by ripe tropical fruits and sultanas. The coffee delivers a perfumy and powerful profile with vibrant, complex acidity and a creamy body. Resting period: at least 10 days for filter roast
