The Salaverria family’s land is scattered around El Molino - an old mill which was bought by the family about 80 years ago. The farms surrounding El Molino are about a century old. The Salaverria’s coffee growing areas consist of a great number of farms; some they inherited, some they have bought over the last decades.
Most of their coffees are of the San Francisco variety— a hybrid of Pacas and the old Bourbon Elite, developed at the farm. Occasionally you can find Pacamaras, as well as Catuai, Caturra and Catimors. What is most impressive about the Salaverria family’s coffees is the overall quality of the berries, which are deep blood red and uniform of colour.
The anaerobic process starts immediately after the cherries are picked. When they arrive at the station, they are dry fermented in barrels without water for 72 hours. Then they are soaked overnight for ten hours after pulping, which makes the coffee even more elegant. Finally, they are finished with the Double Soaked process.
This makes the cup brighter and cleaner, increases shelf life and makes its acidity profile more distinct. The coffee spends the first 40% of the drying time on raised beds under the shade and 60% on a clay patio. The result is a beautiful, deep lactic, herbal and wild cup. Smooth and rich with lots of funk. Ripe red and stone fruits with intense mango, papaya and pineapple notes. Try for yourself.
It is thanks to your taste for rare specialty coffee that these farmers can make a significant increase on their ordinary earnings, which enables them to develop their land further.