El Salvador - La Cabaña Espresso

Origin: Finca San Franciso, El Salvador
Farm/Washing Station: La Cabaña
Processing: Natural
Variety: Mixed Bourbon
Altitude: 1490-1500 masl
Crop Year: 2024
Roast Profile: Espresso

A natural-processed coffee produced on the farm Finca San Francisco, El Salvador by the Salaverria family.

La Cabaña is a 7-hectare tablón inside their greater San Francisco farm. It is perched at 1490 masl, a high altitude for the El Salvador context. The block is located in a privileged area for coffee production due to the mineral-rich soil, right at the steps of the Salvadoran Santa Ana volcano.

The Jasal Group traditionally dried most of their naturals on patios, but they also shade-dry naturals on raised beds. Slower drying on African Beds decreases the fermentation flavours & pulp, contributing to a cleaner, more complex profile.

Processing

The most impressive thing about coffees from the Salaverria family is the overall quality of picking: deep blood red and uniform colour. Considering the volumes they grow, it is pretty amazing!

The coffees are, for the most part, processed based on trials and adjustments made together at the wet mill. They use eco pulpers called Jotagallo that manage to remove about 80% of the mucilage. Their standard procedure is to take the parchment from the pulpers directly to the patio for drying. The decided to soak most of the coffees overnight for ten hours after pulping as they believe it will make the coffee even more elegant. We feel the cup is brighter and cleaner. The cups tend to be more closed in the beginning, but they normally open up some months after picking. The coffees are then dried on clay patio for up to 15 days, or on drying beds in sun or under shade.

Expect notes of Apricot, Honey and a slight hint of cashew on the finish.