Mauricio Salaverria - Espresso

€13.00 ( €52.00 kg)

Its special feature? A long drying in the sun which reveals intense fruity notes.

Aromatic profile: 🍋 Lively and Fruity

Grinding?

Packet(s) of coffee: 1x250g

1x250g
1x1Kg

Product variants

PRODUCER

Mauricio Salaverria

ORIGIN

🇸🇻 Salvador , Apaneca Mountain Range
Villa Galicia Farm , 1550 m
Arabica - Red Bourbon, Yellow Bourbon, Red Caturra

Imported by Belco

PROCESS

Nature

ROASTING

Coffee roasted by us in our collaborative Parisian workshop

AROMATIC PROFILE

During tasting, we found aromatic notes cherry, orange and dark chocolate.

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Mauricio Salaverria

Fermier

Benjamin Schwartz

Maître Torréfacteur

Jacob Lack

Barista

Every coffee we offer is the result of work in harmony from bean to cup

This coffee comes from El Salvador, where it is grown by Mauricio Salaverria, renowned for his expertise in post-harvest processes.
And a special touch: it came to us… by sailboat!

During tasting, we found aromatic notes cherry, orange and dark chocolate.

Producer

A process expert

Behind this coffee is Mauricio Sallaveria, a passionate producer renowned for his mastery of post-harvest processes. His high level of expertise allows him to offer a wide range of profiles, skillfully juggling varieties and processes.

Origin

Region and locality: Apaneca Mountain Range - Villa Galicia Farm : 1550 m

Located in western El Salvador, the Cordillera de Apaneca is considered the birthplace of Salvadoran coffee, as it was probably here that the first coffee tree was planted in the 19th century. Today, it remains the largest producing area in the country, with altitudes reaching 2,400 meters and terroirs renowned worldwide for the quality of their coffees. Many producers from the region have won international competitions.

The Apaneca Mountains are also a volcanic range marked by numerous craters and the Ilamatepec volcano, one of the most active in the country. The most common varieties are Bourbon (64%) and Pacas (26%).

Process

Variety: Arabica - Red Bourbon, Yellow Bourbon, Red Caturra

Grain processing: Nature

After harvesting, the coffee cherries are shade-dried on raised beds for 25 days, compared to 10 to 15 days for traditional natural coffee. It's this extended drying time that gives this coffee its vibrant, fruity notes. Mauricio and his team are careful to stir them regularly to ensure even drying.

artisanal roasting

Coffee roasted by us in our collaborative Parisian workshop

"Ce café, sensible à la chaleur en raison de son process, nécessite une torréfaction en plusieurs étapes. Je commence par un préchauffage lent, puis j’intensifie la cuisson pour révéler pleinement les notes sucrées et fruitées des grains.

Au total, la torréfaction s’étend sur 9min30, pour atteindre une température finale de 204 °C."