Specialty Coffee El Salvador Miramar Anaerobic Natural Mountain Dry OOTB

Discover the exclusive Microlot Miramar: a Yellow Caturra that challenges tradition with the Mountain Dry anaerobic process. A rich and velvety coffee, where the sweetness of brown sugar meets the brightness of citrus fruits and the richness of raisins.

A full-bodied and lasting experience, dedicated to those who seek excellence in every sip.

FARMGATE PRICE

FARMGATE PRICE: €9.25 (paid directly to the farmer)

The Farmgate price is ultimately the actual price paid to the farmer who originally produced the coffee. It is the most transparent price you can find.
To the Farmgate price, the following costs must be added before reaching the roastery:

• Packaging costs
• Handling costs at origin
• Logistics costs (shipping and customs duties)
• Handling costs upon arrival
• Customs clearance and phytosanitary inspection costs in Europe
• Internal transportation costs

SENSORY DESCRIPTION

GCB Score: 85.75 points out of 100

Sensory profile: Sweet and fruity

Aromatic notes: Citrus, brown sugar, raisins

Taste & Body: Low acidity, medium-high body, persistent

TECHNICAL DESCRIPTION

FULL DESCRIPTION

Andrés Salaverría: Tradition and Vision in El Salvador Coffee

Andrés Salaverría represents the fifth generation of a coffee-growing family with over 100 years of history in El Salvador. Connected to the coffee world since childhood, he accompanied his father to the processing mill and actively participated in the family business. In 2011, after earning the Ernesto Illy Master in Coffee Science and Economics, Andrés returned to the country to focus on the commercial, industrial, and administrative management of the estates, working side by side with his father, José Antonio Salaverría, who is responsible for agricultural management.

The family manages plantations in Atiquizaya, Concepción de Ataco, Juayúa, and Apaneca, constantly focusing on diversification and integrating new trends into production processes.

Finca San Francisco and Socio-Environmental Commitment

Finca San Francisco, located near La Majada in the Apaneca-Ilamatepec region, is one of the most representative. Its quality approach is based on:

• Fertile volcanic soils.

• Shade cultivation.

• Selective hand-picking of ripe cherries.

Additionally, the estate hosts a natural forest reserve, donated to the National Forestry Association of El Salvador, and develops community support programs in health and education sectors.

Balance Between Tradition and Innovation

Andrés’s work reflects a perfect balance between tradition and contemporary vision. His international experience and technical training have been essential to strengthen the family coffee’s value proposition, giving structure and focus to the marketing of high-quality microlots.

Thanks to his leadership, today the family business is ready to meet the demands of the global market, always maintaining a strong commitment to quality, traceability, and sustainable development at every stage of the supply chain.

OOTB Process (Fermentation over 300 hours) Mountain Dry (Drying in Small Mounds)

This technique differs from the traditional one because, from the beginning of the drying process, the coffee is spread in a thicker layer. Each day the layer’s thickness increases and the coffee is piled upwards (creating a sort of "small mound"), from which the name of this technique derives.

A thicker layer slows down drying but increases the temperature and intensity of fermentation. As a result, the coffee shows more fruity notes and a higher-than-average acidity.