- Origin: El Salvador
- Region: Santa Ana
- Town: Apaneca Ilamatepeque
- Farm: San Fransisco
- Farmer: Jose Antonio Salaverria
- Crop: 2023
- Altitude: 1500-1700m
- Variety: Bourbon, HSF
- Processing: Natural
A note from our supplier, Nordic Approach:
This farm is part of a project with an El Salvadorian producer, Jose Antonio Salaverria and his two sons Andres and Jose Antonio, the younger. They are 6th generation coffee producers, their ancestors started growing coffee in Huachapan. Jose Antonio Senior’s father offered him a house in 1970, but Jose Antonio asked for a farm instead. He was given Finca Los Nogales, which remains in the family, and is one of the farms supplying us with coffee.
The coffees from the different farms are all processed at their beneficio (central mill). They bought Beneficio Las Cruces in 1990 and have made significant improvements since then. Much of their success is due to their passion for coffee. They are hard working and realistic, patient and focused on quality to make their business sustainable. They have also built a great team. Jose Antonio considers his staff as the company’s biggest asset.
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! We are slowly increasing the purchase of naturals. The Salaverria family has a long tradition of producing naturals that are a much higher quality than many others from Central America. They have good weather conditions for naturals: a dry climate, and not too hot. The family dry most of their naturals on patios at higher altitudes than Las Cruces. We believe slower drying on African beds decreases the flavour of ferment and pulp, and contributes to a cleaner and more complex profile. We want to improve it, and we have done some experiments with shade dried naturals on raised beds the recent years. The result is a delicate coffee with hardly any pulpiness at all.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.