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Regular price €18,50

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Specialty coffees from El Salvador never deny their incredible quality. The San Francisco farm has given us this incredible elegant and fragrant coffee, with an aroma of cherry and amaretto, a sweet and persistent coffee with a velvety body and complex acidity. A coffee with a sugar cane and red fruit flavor thanks to the processing of cherries with a natural and prolonged anaerobic fermentation.
GCB Score: 87.25 points out of 100

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

Package weight  250g
Area Apaneca-Ilamatepec
Cooperative/Farm San Francisco
Altitude 1350-1450m
Variety Yellow Caturra
Process Natural Anaerobic
Moisture 11,7%
Density 724g/l



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.


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.


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.


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!

How to choose:


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We roast in two different ways, dividing into two main groups, based on the type of extraction:

  • Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked 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 touch of bitterness.
come scegliere il miglior caffè in base alla tostatura


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There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.

With us you can choose to buy ground coffee for Moka or Filter.

We have tried to summarize them as follows:

  • Ibrik/Cezve:
  • Espresso:
  • Moka:
  • V60 Filter:
  • Chemex:
  • French Press/Infuser:
Le diverse macinature per i migliori specialty coffee

How to:


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Espresso requires some precision rules:

  • Quality coffee
  • Roasting within 30 days
  • Fine Grind
  • Water temperature around 90-92°
  • A single serving of 8-9g (double of 15-17g)
  • Extraction time approximately 25 seconds

The use of quality espresso machines (range from €600 upwards) can ensure a better result.
Machines that also have a coffee grinder to grind "fresh" coffee are preferable

Macchina espresso specialty coffee


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The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Roasting within 30 days
  • Medium-fine grinding
  • Fill the boiler with water without going over the valve
  • Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
  • Put on medium heat
  • Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
  • Mix before serve

The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.

Moka specialty coffee


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Filter or Chemex coffee requires precision in timing and in weights, some advice:

  • Quality coffee
  • Roasting within 20 days
  • Medium grind (medium coarse for Chemex)
  • Filtered or bottle
  • Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
  • About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
  • Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
  • Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light toast is generally recommended for filter systems

Caffè filtro e chemex specialty coffee


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The Aeropress requires some precision rules:

  • Quality coffee
  • Roast within 20 days
  • Medium grind (or as preferred)
  • Use filtered or bottled water
  • Water temperature approximately 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion for 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but constantly until extraction is complete
  • Total contact/infusion time of 2-3 minutes
Aeropress best specialty coffee


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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

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