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RECOMMENDED USE OF GROUND COFFEE
NOTES
Profile: Exotic
Key Descriptor: Kiwi
Aroma/Flavor: Toasted cane sugar, dark chocolate, kiwi, yellow peach, toasted bread and pineapple
Key Descriptor: Kiwi
Aroma/Flavor: Toasted cane sugar, dark chocolate, kiwi, yellow peach, toasted bread and pineapple
TRACEABILITY
Species: Arabica
Varietal: Bourbon
Height of crops: 1,550 m.a.s.l.
Screen: 17/19
Varietal: Bourbon
Height of crops: 1,550 m.a.s.l.
Screen: 17/19
CUPPING SCORE
Aroma: 8.25
Flavor: 8.25
Acidity: 8.25
Completion: 8.00
Body: 8.25
Balance:8.25
Global:8.25
Cleaning in cup: 10.00
Sweetness: 10.00
Uniformity: 10.00
WHAT ARE SCA POINTS?
Flavor: 8.25
Acidity: 8.25
Completion: 8.00
Body: 8.25
Balance:8.25
Global:8.25
Cleaning in cup: 10.00
Sweetness: 10.00
Uniformity: 10.00
TOTAL: 87.50 SCA
WHAT ARE SCA POINTS?
PROCESS
Collection type:
Manual-Selective
Process: Avant-garde
Type of process: Natural anaerobic
Fermentation: Aerobic
Drying technique: Sleeping bag
Process: Avant-garde
Type of process: Natural anaerobic
Fermentation: Aerobic
Drying technique: Sleeping bag
ORIGIN: El Salvador
REGION: Apaneca-Ilamatepec
PRODUCER: Andres Salaverria
The Apaneca is a volcanic mountain range located in the west of El Salvador, including the IIamatepec volcano, one of the most active in the region. The coffee-growing region of Apanenca-Ilamatepec has an estimated population of 1.26 million inhabitants and its surface area is 4,289.95 km². This region has 37 coffee-growing districts, including Santa Ana, Ahuachapán, Juayúa, and Sonsonate, home to more than 9,740 families that cultivate more than 70,881 hectares of Arabica coffee of the Pacas, Bourbon, Pacamara, Catimores, Casticis, Cuscatleco and Catuaí varietals.
THE PRODUCER
Andrés Salaverría has had a passion for coffee growing since he was little. His family has been dedicated to it for more than 100 years, with farms in the coffee-growing regions of Atiquizaya, Concepción de Ataco, Jayúa and Apaneca. Andrés remembers how he enjoyed every night accompanying his father to the El Molino Mill to see how the coffee cherries arrived. Since then his interest has grown. Every summer I worked temporary jobs in the family coffee business with the purpose of learning and implementing new knowledge. After finishing university, he completed the Ernesto Illy Master of Coffee Science and Economics. In 2011 Andrés returned to El Salvador and, together with his father Don José Antonio Salaverría, they have formed a great team.
Among the farms that the Salaverría family manages is the San Francisco farm, located near the town of La Majada, in the coffee-growing region of Apaneca – Ilamatepec, in the district of Juayúa. This farm is home to not only a coffee-producing region, but also a natural forest reserve that was donated to the National Forestry Association of El Salvador for the purpose of preserving a beautiful habitat for many exotic species of plants and animals. Its rich volcanic soils make San Francisco an ideal place for coffee cultivation, which is carried out entirely in the shade, with harvesting activities through selective manual harvesting of fully ripe cherries.
