Miramar. Cafe de El Salvador

Highlights

“Miramar is produced by Andrés Salaverría in the mountains of Juayúa, inside the Apaneca-Ilamatepec range, one of El Salvador's most traditional coffee regions, from Bourbon trees grown at 1,600 m. The lot comes from a family that has dedicated more than a century to coffee, keeping its legacy while adopting new fermentation and processing techniques. Andrés is the fifth generation of producers: he grew up among the coffee fields, followed his father to the mill, and completed the Ernesto Illy Master in Coffee Science and Economics before returning to El Salvador in 2011 to take on commercial, industrial and administrative responsibilities, with his father José Antonio Salaverría continuing to lead agricultural management. The family manages farms in Atiquizaya, Concepción de Ataco, Juayúa and Apaneca, among them Finca San Francisco near La Majada, on fertile volcanic soils with abundant vegetation, 207 hectares of shade-grown coffee that ripens progressively and a property that also supports forest protection, education and health initiatives in nearby communities. This lot is treated as a natural with anaerobic fermentation and a drying system called Mountain Dry: cherries are classified by ripeness and held in a low-oxygen environment for more than 300 hours, still inside their own fruit, then dried in the open air with pulp and skin around the bean. The result is an intensely aromatic, fruit- and floral-driven cup.”