EL SALVADOR - SAN FRANCISCO - NATURAL ANAEROBIC
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DESCRIPTION SENSORY
Sensory profile: Fruity and complex
Aromatic Notes: Tropical, cocoa bean, cherry
Taste&Body: Clean and sweet, good acidity, medium and persistent body
DESCRIPTION TECHNIQUE
| Origin | THE SAVIOUR |
| Area | Apaneca – Ilamatepec |
| Cooperative/Farm | San Francisco |
| Microlot | Salaverria |
| Altitude | 1500m |
| Variety | Red Bourbon |
| Process | Natural Anaerobic |
DESCRIPTION COMPLETE
Farm:
Andrés Salaverría has had a passion for coffee cultivation since he was a child. His family has been dedicated to coffee cultivation for over 100 years, with farms in the regions of Atiquizaya, Concepción de Ataco, Jayúa, and Apaneca. Andrés is the fifth generation and has been dedicated to coffee cultivation for 11 years.
Andrés fondly remembers when he would accompany his father every evening to the mill El Molino to see how the coffee cherries arrived to be unloaded from the daily harvests of the different farms. He loved climbing onto the trucks and jumping on the piles of cherries, and since then his interest has grown. Every summer he would do temporary work on the family farm with the aim of learning and implementing new knowledge.
After graduation, he completed the Ernesto Illy Master in Coffee Science and Economics, an enriching experience that allowed him to form a clearer idea of what lies behind the entire coffee production chain, as well as to learn from coffee producer colleagues from other parts of the world.
In 2011, Andrés returned to El Salvador after his training and focused on the commercial, industrial, and administrative aspects of the farms, along with his father Don Jose Antonio Salaverria, who handles agricultural management. Together they make a good team.
"His goal has always been product diversification while constantly seeking new trends in processes in other coffee-producing countries to replicate them in his beloved country, El Salvador."
Among the farms managed by the Salaverría family is Finca San Francisco, one of the most important for the family business, which not only hosts a coffee production area but also a natural forest reserve. The latter has been donated to the National Forestry Association of El Salvador in order to preserve a beautiful habitat for many exotic species of plants and animals.
Finca San Francisco is located near the town of La Majada, in the Apaneca - Ilamatepec region, in the Juayúa district. Its rich volcanic soils make San Francisco an ideal place for coffee cultivation. At Finca San Francisco, coffee is grown 100% in the shade. Harvesting activities are carried out through selective manual harvesting, which consists of picking fully ripe cherries.
Social and environmental activities play an important role in the daily operations of the farm and the family business, which always seeks to provide surrounding communities with healthcare services and infrastructure for educational activities.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROAST
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.
P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
