Our coffees are roasted weekly and fulfilled after roasting to ensure optimal freshness and flavour. Cut-off for all orders is at 9am on Tuesday mornings. Orders completed after this time will be shipped the following week.
Due to significant reductions in scheduled flights worldwide, Hong Kong Post shipments may experience temporary delays (more information here); however, we are fortunate to advise that DHL Express services remain unaffected.
PRODUCER: Jose Antonio Salaverria and sons
REGION: Santa Ana
ORIGIN: El Salvador
- ALTITUDE: 1,400-1,700m
- VARIETIES: Bourbon
PROCESS: Anaerobic Double Soaked
FLAVOURS: Black plum, green apple, peanut butter & white tea
This experimental lot is from Salaverria family, Jose Antonio Salaverria and his two sons Andres and Jose Antonio, the younger. They are sixth generation coffee producers.
The anaerobic process starts immediately after the cherries are picked. Whole cherries are dry-fermented in barrels without water for 72 hours. They are then finished with a double soaked and washed process. The family use eco-pulpers called “Jotagallo” that remove about 80% of the mucilage. The Salaverria family's standard procedure is to take the parchment from the pulpers directly to the patio for drying.
In the double soak process, they add an additional overnight soak for about 10 hours after pulping, as they have found this makes the coffee even more elegant. The cup is brighter and cleaner, flavour intensity is higher, and the acidity profile more distinct. The cups tend to be more closed in the beginning, but they open up a lot just a few months after picking. The coffee spends the first 40% of the drying time on raised beds under shade, and 60% on a clay patio. The result is crazy and beautiful deep fruit/funky notes. Please enjoy!