Now in their 4th generation of coffee producers in El Salvador, the Salaverrias' have been focused on producing specialty green coffee beans since the early 2000's when a "C" market collapse led them to believe the only sustainable future in coffee was in high quality production.
They were one of the first producers in El Salvador to experiment with "honey" or pulp-natural processing, which is used to produce the Cerro Las Ranas coffee from the San Francisco estate. If you think about washed and natural green coffee being on two ends of a spectrum, honey process coffee falls in the middle. The skin of the cherry is removed, but not the pulp (known as mucilage in the industry), before fermenting. This imparts some of the tanginess that you taste in natural coffee, though those saison-like notes are not as strong.
This entire lot of green coffee is from the arabica species, though it consists of several cultivars. Primarily bourbon variety, there is also some pacas, and pacamara in the farm.
This coffee is full bodied and sweet. Full creamy mouthfeel is accented by orange zest aromatics and mild acidity.
We think this coffee tastes best when roasted to a medium roast (City Plus to Full City).
Recommended Roast Level
Creamy mouthfeel, accented by orange zest aromatics and mild acidity