San Francisco (Yellow Caturra) - El Salvador

RASPBERRY, PANELA

WHERE AND WHO

The farm is located in the Apaneca – Llamatepec region, and the coffee plantations are situated at an average altitude of 1300 – 1650 meters above sea level. It is an active farm for two generations, currently managed by father and son together (Don Jose and Andres Salaverria). The coffee plantations are shaded by native fruit plants, ensuring excellent sun exposure.

FROM THE CHERRY TO THE BEAN

The cherries, after being manually harvested and selected, are fermented in airtight containers in complete absence of oxygen for about 300 hours. At the end of the fermentation, the cherries are dried in the sun. This process is called Extended Anaerobic Natural and allows for the maximum expression of chocolate notes and the creamy body characteristic of this coffee.  

ABOUT THE VARIETY

YELLOW CATURRA

The variety Caturra is a natural mutation of the Bourbon variety. It was first found in Guatemala in the mid-1900s. It is a variety characterized by the smaller size of plants, which allows them to be planted closer together, ensuring greater productivity per unit of surface area. In Colombia, the Caturra variety became widespread in recent years when, in 2008, the government encouraged the replacement of older plants in favor of the new variety, which is more resistant and more productive.