Origin: El Salvador

Region: Apaneca-Ilamatepec, Juayúa

Farm: Finca San Francisco

Producer: Andrés Salaverría

Variety: Bourbon

Process: Washed Fermented Aerobic

Altitude: 1,600 masl

SCA Score: 87.50

Andrés Salaverría represents the fifth generation of a coffee family with over 100 years of history in El Salvador's Apaneca-Ilamatepec region. His Finca San Francisco — a 207-hectare estate located near La Majada — is one of the most representative farms in the region, known for full shade cultivation, volcanic soils, and selective picking of only the ripest cherries.

This Bourbon lot undergoes aerobic fermentation between 72 and 95 hours — a precise, modern process that builds complexity while maintaining the clean structure and elegance that defines great washed Central American coffee. Pulped, fermented, washed, and dried outdoors with meticulous attention at every stage.

The cup is refined and layered: almond and dark chocolate on the open, red plum and blackberry through the body, and a long, floral finish of rose that lingers beautifully. Medium body, bright malic acidity, outstanding clarity.

Tasting Notes: Almond · Dark Chocolate · Red Plum · Blackberry

Recommended Brewing: Filter or Pour Over.