EL SALVADOR - SAN FRANCISCO - NATURAL ANAEROBIC

SENSORY DESCRIPTION

Sensory profile: Elegant and fragrant
Aroma: Cherry, amaretto
Taste&Body: Complex acidity, sweet and persistent. Velvety body
Note: Cane sugar, Red fruits

 TECHNICAL DESCRIPTION

FULL DESCRIPTION

All the coffees produced by Andres Salaverria are carefully processed in its production chain, where the % Brix measurements taken directly on the plant are taken into account to ensure that the coffee is 100% ripe, the selected coffee harvest, its traceable process by variety, lot or any other distinctive feature, and care in the fermentation or in any other specific process of each lot, always taking care of the drying and storage of the coffee.

Producer:

Since I was a child I have had a passion for growing coffee.
I like challenges and growing coffee presents strong challenges, it's worth working and always trying to innovate new things, I also like working with the social and ecological components around growing coffee.
I am the fifth generation of coffee farmers in my family and have been involved in coffee farming for eleven years.

FROM WHERE:

The Apaneca mountain range is a volcanic mountain range located in western El Salvador, made up of volcanoes, including the IIamatepec volcano, one of the most active in the region.
Finca San Francisco is a large farm of 294 hectares which has been divided into "tablones". The cherries of each tablone are kept separate to improve processing and preparation. The tablones have an altitude ranging from 1200 to 1700 meters above sea level.
The Salaverria family has a long tradition of producing natural coffees of a quality far superior to that of many other Central American coffees. The climatic conditions are good for naturals: a dry and not too hot climate. The family dries most of its naturals on patios at higher elevations than in Las Cruces. They believe that slower drying on African beds decreases fermentation and pulp flavor and helps create a cleaner, more complex profile. Wanting to improve it, in recent years they have made some experiments with naturals dried in the shade on raised beds. The result is a delicate and aromatic coffee.

PROCESS:

The cherries, after being manually picked and selected, are fermented in airtight containers in complete deprivation of oxygen for 3 days, then placed in hermetically sealed plastic bags for another 3 days maintaining constant control over the fermentation by opening or not some bags. At the end of the fermentation the cherries are left to dry in the sun and alternating shade. This process is called "Extended Anaerobic Natural" and allows the maximum expression of the aromatic notes typical of this exceptional coffee.
The anaerobic fermentation process used for the production of this coffee enhances its natural fruity aromas, giving it a rich and complex taste. There are notes of exotic fruit, cherry and amaretto, with a subtle note of acidity from red fruits that provides a refreshing finish. This coffee is best enjoyed black or with a splash of milk, and is perfect for an early morning recovery action or an after-dinner drink.
At Garage, we are committed to sourcing extraordinary coffees from around the world, and our El Salvador San Francisco Anaerobic Natural coffee is no exception. Only in this way can we guarantee that each bean is of the highest quality and that each cup offers a truly unique experience.

So why wait? Try our El Salvador San Francisco Anaerobic Natural coffee today and discover the difference specialty coffee can make in your life. With its great flavor and rich aroma, this coffee is sure to become your favorite. Order now and try the taste of El Salvador sip after sip!