Specialty Coffee El Salvador Miramar Anaerobic Natural Mountain Dry OOTB
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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
TECHNICAL DESCRIPTION
| Origin | El Salvador |
| Area | Apaneca – Ilamatepec |
| Cooperative/Farm | Miramar |
| Microlot | Andres Salaverria |
| Altitude | 1425-1700m |
| Variety | Yellow Caturra |
| Process | OOTB Natural Anaerobic Mountain Dry |
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:
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Fertile volcanic soils.
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Shade cultivation.
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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.
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 it comes to quality. Although the label may state up to 24 months, generally high-quality coffee loses most of its flavor and aroma within a few months. We recommend drinking it between 10 and 60 days after the roasting date (provided the bag has never been opened). Once the bag is opened, the coffee quality deteriorates quickly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always printed, especially by larger companies. On our packages, you will clearly find it written on the back.
P.S. all our bags are vacuum-packed 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
