El Salvador San Juan Bosco
This is a a medium sized farm of 55 hectares in total. They are dividing the farms in to Tablones (blocks). They separate out some of them for improved processing and preparation. The tablones ranges in altitudes from 1500-1600 masl.
This farm is part of a project with an El Salvadorian producer, Jose Antonio Salaverria and he’s two sons Andres Salaverria and Jose Antonio Salaverria the younger. They are now the 6th generation of coffee producers. The ancestors started with coffee in Huachapan. Jose Antonio Senior was offered a house from he’s father in 1970, but told him he wanted a instead. And he was given Finca Los Nogales, that’s still in the family and one of the farms we are buying from the group.
The coffees from the different farms are all processed at their central mill, Las Cruces. They bought Beneficio Las Cruses in 1990 and have done a lot of improvements since then. A lot of their success is based on their passion for coffee. They have been hard working and realistic, patient and focused on quality to make it sustainable. They have also managed to build a great team. Jose Antonio consider the workers and the team as the biggest asset.
The most impressive thing with coffees from Salaverria is the overall quality of picking: deep blood red and uniform color. Considering the volumes they are doing in total it is pretty amazing!
The coffees are for the most part processed based on trials and adjustments we made at the wet mill. They are using eco pulpers called Jotagallo that are doing about 80% mechanical demucilaging. Their standard procedure is to take the parchment from the pulpers directly to the patio for drying. We have decided to soak most of our purchased coffees over night for 10 hours after pulping as we believe it will make the coffee even more elegant. We feel the cup is brighter and cleaner, seems like shelf life can be increased and the acidity profile more distinct. The cups tend to be more closed in the beginning, but they normally opens up a lot after some months after picking.
The coffees are then dried on clay patio up to 15 days or on drying beds in sun or under shade.