El Salvador | Mauricio Salaverria Natural
Mauricio A. Salaverria's mountainous farm, rife with fertile volcanic soil and plenty of shade, is an ideal location for growing coffee. Over the years, Salaverria has developed his own systems for processing his harvests.
This microlot is a naturally-processed coffee picked and sorted at peak ripeness and allowed to dry for a minimum of one month with all the fruit matter intact. This not only saves significant amounts of water, but also preserves lots of fruity and juicy notes we enjoy!
Region: Ataco, Chalatenango
Producer: Mauricio Salaverria
Farm: Finca Himalaya
Varietal: ANACAFE 14
Altitude: 1500 MASL
Processing Method: Natural
FROM CAFE IMPORTS:
Known as “the land of volcanoes,” El Salvador is the smallest Central American country (roughly the same size as New Jersey), but its reputation among specialty-coffee-growing regions has grown larger-than-life, especially since the early 2000s. While coffee was planted and cultivated here mostly for domestic consumption starting in the mid-1700s, it became a stable and significant crop over the next 100 years, notably increasing in national importance during the late 1800s, when the country’s indigo exports were threatened by the development and widespread marketability of synthetic dyes.