XOCOT is a carefully crafted coffee from Apaneca-Ilamatepec, El Salvador, produced by Andrés Salaverría at San Francisco farm. Through extended anaerobic natural processing and Mountain Dry drying techniques, this lot reveals a vibrant and fruit-forward cup with notes of blackberry, pineapple, passion fruit, and dark chocolate.
As a fifth-generation coffee producer, Andrés Salaverría combines family tradition with a modern approach to specialty coffee production. Grown in volcanic soils at 1,600 meters above sea level, XOCOT reflects the richness and complexity of El Salvador’s coffee heritage through layered sweetness, refined acidity, and a structured creamy body
Andrés Salaverría is the fifth generation of a coffee family with more than 100 years of history in El Salvador. After completing the Ernesto Illy Master's Degree in Coffee Science and Economics in 2011, he returned to lead the commercial and industrial management of the farms alongside his father, José Antonio Salaverría, who leads agricultural operations.
The family manages farms in Atiquizaya, Concepción de Ataco, Juayúa and Apaneca, always with an eye towards diversification and the incorporation of new processing techniques.
Farm San Francisco, located in the Apaneca-Ilamatepec region, features fertile volcanic soils, full shade, and a harvest based on selective picking of ripe cherries. The farm hosts a natural forest reserve donated to the National Forestry Association of El Salvador, and runs community programs in health and education.
Andrés's work reflects a balance between tradition and contemporary vision. His international experience and technical training have been key to strengthening the value proposition of family-owned coffee — maintaining a commitment to quality, traceability and sustainable development at every stage of the chain.
