This is part of a project with an El Salvadorian producer, Jose Antonio Salaverria, and his family. He has three large pieces of land with coffee production around the Santa Ana volcano in El Salvador. The coffees are all processed at their central mill, Las Cruces, that’s owned by the same family. Their coffee growing areas consist of a great number of farms he has inherited or bought over the last few years, but up until now they have not separated the coffees according to the different farms.
They have separated out 10 small farms and blocks where we will do extensive work on quality, and Guadalupe is one of them. This is part of a long-term project where we, together with the producer, will try to optimize quality by changing the process to prepare a different and value added product. It’s done by changing the processing and drying methods as well as increase the lot traceability and separation.
For more info visit: The Las Cruces project
Farm: Buena Vista/El Molino
Mill: El Molino
Region: Apaneca Ilamatepec, Santa Ana Region
Altitude: 1600 masl
Producer: Jose Antonio Salaverria
Varietals: Bourbon, Pacas, Catuai
Grade: Screen 16 up, zero defects.
Production: Natural sundried on patios
Process: Well-trained pickers are given good incentives to select ripe cherries only. The coffee is brought down to the patios at the El Molino mill for sundrying. The mill is only used for production of natural sundried coffees. The coffee is spread out in a medium layer at clay patios. They are moved and turned every hour the first days, then every second hour for a day and gradually with longer intervals as the coffee is getting more stable and the moisture goes down The process is monitored closely to avoid any unwanted over-fermentation.
Drying: Sun dried on clay patio 13 – 18 days.
Soil: Volcanic soils
Notes: The coffee is from a block at El Molino, the “tablon” Buena Vista”. The soil, weather conditions, varietals and altitude all contribute to the uniqueness of the product. The climate is dry and suitable for this type of production. The producer is known to be innovative in ways of processing and farming. He started years ago to experiment with producing naturals, and are still developing new and better ways to improve the cup.
Cupping notes: Classic jam and intense red fruit aromas. Mature strawberry and black grape acidity. Soft and juicy with classic overmature fruit flavors. Still clean, transparent and creamy. Some pleasant herbal notes and spicy undertones. The natural process makes it distinct fruity and add a rich sweetness to the terrior and intrinsic flavor.
Download information: Buena Vista Natural fact sheet